Twenty-Minute Chili
Photography: Randy Mayor; Jan Gautro; 
Serving chili over rice is popular in Texas. We also recommend corn bread sticks.
| Servings:4 servings (serving size: 1 1/4 cups chili, 1/2 cup rice, and 1 tablespoon cheese) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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 pound 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 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
- 1 (5.5-ounce) can tomato juice
- 1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese
Amount Per
Serving
- fat:10.5 g
- protein:21.4 g
- fiber:11.2 g
- calories:380
- poly fat:3.3 g
- saturated fat:2.8 g
- mono fat:2.6 g
- cholesterol:50 mg
- calories from fat:26 %
- carbohydrate:51 g
- calcium:125 mg
- sodium:739 mg
- iron:4 mg
directions
Cook rice according to package directions, omitting salt and fat.
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. 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.
