Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Chopped cooked turkey |
1 \N | Garlic clove, minced |
1 medium | Onion, chopped |
1 \N | Sweet green pepper, chopped |
17 ounces | Can red kidney beans |
6 ounces | Can tomato paste |
28 ounces | Can tomatoes |
1 \N | Bay leaf |
1 tablespoon | Chili powder (or 2 to taste) |
½ teaspoon | Cumin seeds |
Combine the turkey, garlic, onion, and green pepper in a nonstick skillet. Saute until the vegetables are soft. Add the remaining ingredients and cover. Simmer over low heat for 30 to 60 minutes or until the flavors are blended.
¼ recipe - 340 calories, 3 lean meat, 1 bread, 2 vegetable exchanges 33 grams carbohydrate, 30 grams protein, 10 grams fat, 355 mg sodium, 1211 mg potassium, 60 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93