EatingWell: White Turkey Chili
Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in white beans and chilies, then pour in broth; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Per serving: 356 calories; 14 g fat (2 g sat, 5 g mono); 43 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 26 g protein; 10 g fiber; 722 mg sodium; 898 mg potassium.
Nutrition Bonus: Vitamin C (48 percent daily value), Iron (28 percent DV), Potassium (26 percent DV), Magnesium (25 percent DV), Zinc (15 percent DV).
2 carbohydrate servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 medium fat meat, 1 lean meat, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
