Pacific Rim Chili
By: Loanne Chiu for the National Peanut Butter Lover’s Recipe Contest
Ingredients
1 pound ground fresh turkey
2 cups of coconut curry broth
1 teaspoon crushed red pepper
1 teaspoon black pepper
1/4 cup of no salt crunchy peanut butter
2 cups black beans without salt, cooked
Directions
In a large Dutch oven pot, brown turkey until the meat turns white. Add coconut curry broth, red pepper, black pepper and peanut butter. Simmer over low heat for about 10 minutes. Stir occasionally until chili thickens. Add cooked beans. Garnish each bowl with a spoon of low-fat coconut milk if desired.
Nutrients Per serving
| Calories | 328 |
| Calories from Fat | 176 |
| Fat | 18 g |
| Trans Fats | 0.14 g |
| Cholesterol | 59 mg |
| Carbohydrate | 21 g |
| Protein | 22 g |
| Fiber | 7 g |
| Sodium | 423 mg |
