What I'm Cooking: Southwest Turkey Chili

My Southwest Turkey Chili simmering in a pot

One of these days I'm going to buy a nice camera and hone in on my food styling and blogging skills, among many other projects.  I promise you I am capable of more appetizing pictures.  Until then, I am going to continue to bring mediocre pictures of the foods/meals I make and you are going to love them anyways.

Last night, I cooked an easy one-pot meal that surprised me beyond expectations.  I had seen a similar recipe but decided to disregard and use my own culinary skills and just improvise the meal.  What I created was warming with robust flavors but light enough for a Spring/Summer day as well as a balanced blend of salty and sweet (from simmering the tomatoes, onions and corn). 

Here's how I did it:
-2 tbsp canola oil
-Onions, raw, 1 medium
-Bell Pepper, Red, Raw, Slices, 1 cup
-Garlic, 5-6 cloves
-Ground Turkey, 1 lb
-1 14.5 can Stewed Tomatoes
-Bush's Black Bean (Reduced Sodium), 1 cup
-Yellow Sweet Corn, Canned, .5 cup
-Campbell's low sodium chicken broth, 1 cup
-Chili powder, 2 tbsp
-Paprika, 1 tbsp
-Garlic powder, 1 tbsp
-Cumin 2 tsp

Makes 6 1-cup servings

In a med-high saucepan heat up canola oil and add the first 4 ingredients.  Cook until the ground turkey has browned. Mix in the dry spices. Stir in the black beans (drained and rinsed), corn and stewed tomatoes. Pour in the chicken broth and bring pan to a boil; reduce heat and simmer for 45 mins, stirring occasionally.

Easy-peesy! Super yummy!!  You can even top with light sour cream, shredded cheese, scallions or cilantro.

And finally....

Cal: 269.3 Fat: 13.1 Carbs: 21.1 Protein: 20.1