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One-Pot Chili

This hearty entree is low in fat, but full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly. —Dawn Forsberg, Saint Joseph, Missouri

6 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon olive oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Directions

In a large saucepan coated with cooking spray, cook the turkey, onion
and pepper in oil over medium heat until meat is no longer pink;
drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili
powder, cumin and oregano. Bring to a boil. Add pasta; cook for
15-20 minutes or until tender, stirring occasionally. Serve with
sour cream; sprinkle with cilantro. Yield: 6 servings (2 quarts).

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One-Pot Chili (continued)

Nutrition Facts: 1-1/3 cups with 2 teaspoons sour cream equals 384 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 598 mg sodium, 47 g carbohydrate, 8 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.