1 pound ground turkey 1 cup chicken broth 2 (15-1/2 ounce) cans Mexican-style stewed tomatoes 1 (15-1/2 ounce) can stewed tomatoes 1 (15 ounce) can tomato sauce 1 (15-ounce) can garbanzo beans, undrained 1 (15-1/2 ounce) can pinto beans, undrained 2 tablespoons lemon juice 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon pepper TOPPINGS include sour cream, shredded cheddar cheese and, if desired, crushed tortilla chips and chopped onions 1. Cook ground turkey over medium heat in 4-quart saucepan, stirring occasionally, until turkey is cooked through (4 to 5 minutes). Add all remaining chili ingredients. Continue cooking until mixture comes to a boil (4 to 5 minutes). 2. Reduce heat to low. Cook, stirring occasionally, until flavors are well blended (20 to 25 minutes). 3. If you wish, top each serving with a dollop of sour cream and shredded cheese.
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