Leftover turkey or chicken chili

Beanless Chicken Chili (use leftover turkey instead of or to
supplement chicken if you had Thanksgiving at your house)
Serves 4

2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- pressed
1 red bell pepper - chopped (seeded and deribbed)
1 stalk celery -- chopped
2 jalapeno peppers - chopped (seeded and deribbed) OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-ounce can tomatoes -- broken up
6 boneless skinless chicken breast halves -- cooked and chopped into
1" pieces
OR
4-6 cups cooked turkey, chopped
2 tablespoons fresh cilantro -- chopped
Juice of one lime

In a large saucepan or skillet, heat oil over medium heat. Saute the
onion, garlic, celery, peppers and seasonings over medium low heat
for about 5 minutes.

Add tomatoes. Simmer gently for 20 minutes. Stir in cooked chicken
and/or turkey and cook until heated through. Before serving, add lime
juice and fresh cilantro and stir gently.

**NUTRITION NOTE: Nutritional information reflects using chicken
breasts, not turkey. The carb count will be the same.

Per Serving: 283 Calories; 13g Fat (41.1% calories from fat); 31g
Protein; 11g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 273mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.