1 tbsp. butter
1 garlic clove, pressed
4 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1/4 tsp. freshly ground pepper
1 can crushed tomatoes (28 oz.)
2 cans (15 or 16 oz.) kidney beans (drained and rinsed)
1 c. chopped onion
2 lb. ground turkey or chicken
2 tsp. cumin
1 tsp. oregano
1/4 tsp. ground red pepper (optional)
1 can (13 14 oz. beef broth (defatted)

In Dutch oven, melt butter, add onions and garlic. Sauté until onions are translucent. Add ground turkey, chili powder, cumin, salt, oregano, paprika, peppers, beef broth and tomatoes. Simmer 30 minutes. Add kidney beans and simmer 10 minutes more. (Chili improves in flavor if refrigerated for a day then reheated.) 10 Servings, 206 calories per serving, 6 grams fat, 58 mg cholesterol, 648 mg sodium.