- 1 of 3 Saute onion, celery, mushroom and garlic in oil in large saucepan until tender, about 5 minutes.
- 2 of 3 Push vegetables to edge of pan. Add turkey, breaking up; cook, stirring, until no longer pink, about 6 minutes. Stir in beans, corn, chilies, cumin, oregano, salt and hot-pepper sauce. Simmer, covered, 10 minutes.
- 3 of 3 Stir in sour cream; gently heat through. Do not let boil. Sprinkle servings with cheese and cilantro.
Servings Per Recipe: 4
Per Serving: 1088 mg sodium, 95 mg chol., 32 g carb., 24 g Fat, total, 467 kcal cal., 34 g pro.