One Pot Chili

This was OK. I mean, it honestly reminds me of a healthy version of a chili inspired hamburger helper. It was tasty but need more salt in my opinion but that's easy to add. I did note that the pasta soaked up most of the liquid so it did lose that "chili" type consistency if you catch my drift. It was tasty but I'm on the fence as to whether or not I'd make this again.

One Pot chili

1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon Crisco® Light Olive Oil or Canola 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

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).


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