White Turkey Chili

1 lb ground turkey, 93% lean
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
cilantro

1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

3. Remove from heat; stir in cheese until melted.
High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

Makes 6 servings of 1 1/3 cups

Top with light sour cream and chopped fresh cilantro (not included in calories)

Number of Servings: 6

Recipe submitted by SparkPeople user PICKLETHUMB.