Serving: 1 cup

1 cup fat free, less sodium chicken broth
1 cup chopped onion
2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon ground black pepper
2 (19-ounce) cans of cannellini or Great Northern beans, rinsed & drained
1 (15.5-ounce) can no-salt added whole-kernel corn, drained
1 (4.5 ounce) can chopped green chiles
2 garlic cloves, minced
1 1/2 cups chopped Thanksgiving leftover turkey breast
6 tablespoons shredded reduced fat Mexican blend or cheddar cheese
6 tablespoons light sour cream
2 tablespoons chopped fresh cilantro

  1. Combine first 11 ingredients in an electric slow cooker.  Cover and cook on HIGH 1 hour, reduce heat to LOW, and cook 4 hours.  The last 30 minutes add the leftover Thanksgiving turkey to the chili to allow it to fully reheat.
  2. Ladle 1 cup chili into 6 bowls, top each with 1 Tbsp cheese, 1 Tbsp sour cream, and 1 tsp cilantro.

Nutrition Facts:
232 calories                  
5.9 gm fat
22.3 gm protein          
3.7 gm fiber