CHIPOTLE CHILI


¾ lb. lean ground turkey
1 Tbsp. finely chopped garlic
1 cup of frozen whole kernel corn, thawed                                                                                                                                1 can (15-oz.) cannelli beans, undrained
½ cup chicken broth
¼ tsp. salt
1-chipotle chilies in adobe sauce (from 7-oz. can) finely chopped
½ cup reduced fat sour cream
½ cup chopped fresh cilantro
1/3 cup Colby-Monterey Jack shredded cheese

1. In a 4-quart saucepan, cook turkey, onion and garlic over medium-High heat 4-6 minutes, stirring occasionally, until turkey is no longer pink.

2. Stir in corn, beans, broth, salt and chiles. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.

3. Stir in ¼ cup of the sour cream and ¼ cup of the cilantro. Serve with remaining ¼ cup sour cream, ¼ cup cilantro and cheese.


Yield: 4 servings.