Turkey Chili
- Servings: 6
A steamy stew with a lighter meat, No Yolks, and a fistful of hot peppers to keep you honest. The perfect meal after a day out on the range. Or in the office.
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Ingredients
| 3 cups | No Yolks® Broad Noodles |
| 1 Tbsp | vegetable oil |
| 1 | garlic clove, minced |
| 1 | onion, chopped |
| 1 | celery, chopped |
| 1 | serrano chile, seeded and chopped |
| 14 1/2 oz. | fire roasted diced tomatoes |
| 14 1/2 oz. | crushed tomatoes |
| 1 1/2 cups | reduced sodium chicken broth |
| 1 tsp | chipotle chile powder |
| 1 tsp | ground cumin powder |
| 3/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 2 cups | cooked turkey, diced |
| 3/4 cup | shredded reduced fat Cheddar cheese, divided |
Directions
- Heat oil in large pot. Add garlic, onion, celery and chile. Cook over medium-high heat 3 to 5 minutes or until tender.
- Add diced tomatoes, crushed tomatoes, chicken broth, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat to low.
- Add turkey and noodles. Simmer 10 minutes.
- Spoon into 6 bowls. Top each serving with 2 tablespoons cheese.
