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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice. Ingredients:
1 tablespoon vegetable oil |
8 ounces turkey breast strips, cut into 1/2-inch-long pieces |
1 tablespoon cornmeal |
3/4 teaspoon ground cumin |
1 cup chopped green onions |
1 cup (or more) canned low-salt chicken broth |
1/4 cup canned diced green chilis |
1/4 cup chopped fresh cilantro |
cooked white rice |
Directions:
1. Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.
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