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June 21, 2011 | 2 minute read

A Light Summer Chili

Most chilis are heavy on the red meat. But this week’s Health-e-Recipe for White Turkey Chili lightens it up by using ground turkey instead of red meat and adding white beans and tomatillos.

New evidence from the AICR/WCRF Continuous Update Project affirms the link between eating too much red meat — more than 18 oz. per week — and higher risk for colorectal cancer. The good news is that the evidence showing foods rich in dietary fiber, like beans and vegetables, help to prevent colorectal cancer has been upgraded from “probable” to “convincing.”

That’s why our chili recipe steers you toward using ground poultry and cancer-fighting beans, vegetables and spices. You’ll still get an authentic chili taste in this dish from onions, garlic, cumin and oregano. The tomatillos – small Mexican green tomatoes that have a papery husk –  taste a bit lemony. Green chiles and cilantro, along with lime juice and scallions, round out the full flavors.

This summertime chili is a great healthy treat to serve at a gathering. Or make it on a weekend and freeze it in individual portions for days when you’re too busy to cook. For more delicious, cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

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