From Paulette Vickery's Recipe Collection

BB: SOUTH OF THE BORDER CHILI

main dish, poultry

3 tablespoon nonfat chicken broth
2 each onions, chopped
3 teaspoon minced garlic, in a jar
3 lb ground white turkey cutlets
2 can whole tomatoes, 28oz each
2 each green bell peppers, chopped
1 cup dry red wine
1/4 cup chili powder
2 tablespoon yellow corn meal
2 teaspoon sugar, or:
1 pkg sweet and low
1 1/2 teaspoon ground cumin
1/2 teaspoon light salt
1/2 teaspoon ground red pepper
1 can kidney beans, 16oz
1 can corn, 15oz
2 cup nonfat cheddar cheese

In a large nonstick skillet heat chicken broth over medium heat, adding garlic and onions. Saute about 5 minutes. Add ground turkey cutlets and cook until done. Spoon off and discard any fat from the pan. Stir in the tomatoes and their liquid, green peppers, wine, chili powder, corn meal, sugar, cumin, salt, and ground red pepper, until blended. Bring to a boil. Reduce heat to simmer. Cook uncovered for 30 minutes, stirring occasionally. Stir in rinsed and drained beans and corn. Simmer 15 minutes longer. Serve hot in bowls. Sprinkle a little cheddar cheese over each bowl before serving. Serve with bread or fat free crackers. Per serving: fat 2.3 G, cholesterol 59 MG, fiber 2 G, calorries 224, 9 percent from fat, protein 31 G, carbohydrate 20 G, sodium 327 MG.

Yield: 12 servings






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