Monday, December 6, 2010

Chipotle Turkey Chili

3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant® frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)

In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.

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