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Trainer Todd

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Recipe of the week

Chipotle Turkey Chili

3/4 Lbs. lean ground turkey

1 medium white onion chopped(1/2 cup)

1 tablespoon finely chopped garlic

1 cup Green Giant frozen whole kernel corn, thawed

1 (15 oz) can cannellini beans, undrained

1/2 cup low sodium chicken broth

1 chipotle Chile in adobe 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 a 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, 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 cheese. This recipe takes around 30 minutes of prep time and yields 4 servings. Give it a try for a weekend lunch. Trainer Todd