Recipe excerpted from The Best of Classic Cookbooks by The Pillsbury Company

prep time: 30 min. (ready in 50 min.)
yield: 5 (1 1/2-cup) servings

Ground turkey is a good choice for meatballs with good flavor and texture but less fat than those made with ground beef and/or pork. A touch of sugar in the chili brings out the flavor of the vegetables.

MEATBALLS
1 lb. lean ground turkey
1/4 cup unseasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon seasoned salt
1 egg

CHILI
1 medium zucchini, cut into 1 x 1/4 x 1/4-inch strips
2 garlic cloves, minced
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can great northern beans, drained
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 teaspoon sugar
1 teaspoon cumin
3 teaspoons chili powder
1/4 teaspoon pepper
1/8 teaspoon salt

In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (11/2-inch) balls.

Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add meatballs; cook 8 to 10 minutes or until browned on all sides and no longer pink in center.

In Dutch oven or large saucepan, combine all chili ingredients; mix well. Bring to a boil. Reduce heat; add meatballs. Simmer 10 to 15 minutes or until thoroughly heated.

Nutrition Information Per Serving
Serving Size: 1 1/2 Cups
Calories 340; Calories from Fat 140;
% Daily Value
Total Fat: 15g 23%
Saturated -- 5g 25%
Cholesterol 100mg 33%
Sodium 930mg 39%
Total Carbohydrate 26g --9%
Dietary Fiber --6g 24%
Sugars -- 6g
Protein 26g
Vitamin A -- 35%
Vitamin C 20%
Calcium -- 15%
Iron 25%

Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 3 Lean Meat, 1 Fat OR
1 1/2 Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat

Excerpted from Pillsbury: The Best of Classic Cookbooks by The Pillsbury Company Copyright© 1998 by The Pillsbury Company. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.