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Living Light Chili

Tammy and Tracy
Print Recipe
Course Soup

Ingredients
  

  • 1 Tbs butter
  • 1 large onion, chopped
  • 1 tsp minced garlic
  • 1 lb ground turkey
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • 1 can light red kidney beans, do not drain (16 oz)
  • 1 can stewed tomatoes (16 oz)
  • 1/2 lb penne macaroni noodles, cooked and drained
  • 1 small can chopped tomatoes and green chilies (4 oz)
  • fat free sour cream
  • Parmesan cheese

Instructions
 

  • In a dutch oven or soup pot, melt butter and cook onion and garlic until tender and translucent. Add ground turkey and cook until well browned and no pink remains, stirring to break turkey into small pieces.
  • Add all spices and stir well to blend. Add beans and tomatoes, and bring to a boil over medium high heat.
  • Reduce heat to simmer and cook for 30 minutes. Stir in cooked pasta, and pour or ladle chili into serving bowl. Top with sour cream and Parmesan cheese, if desired. Makes 6 servings. Enjoy!