Twenty Minute Chili

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 4

Cooking Light 2005

Ingredients:

1 (3 1/2 ounce) bag boil-in-bag long-grain rice

1 tablespoon vegetable oil

1 cup chopped onion

3/4 cup chopped green bell pepper

1/2 lb ground turkey breast

1 tablespoon chili powder

1 teaspoon worcestershire sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (15 ounce) can kidney beans, rinsed and drained

1 (14 1/2 ounce) can mexican-style stewed tomatoes with jalapeno peppers and spices, undrained

1 (5 1/2 ounce) can tomato juice

1/4 cup preshredded reduced-fat cheddar cheese

Directions:

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble.
3. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.

By RecipeOfHealth.com