Turkey-and-black bean chili
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground raw turkey breast |
| 1 | teaspoon | Vegetable oil |
| 1¼ | cup | Finely chopped onion |
| 3 | Garlic cloves; finely chopped | |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 2¼ | cup | Water |
| 12 | Whole pitted prunes; chopped -about 1/4 pound | |
| 15 | ounces | Canned black beans; undrained |
Directions
1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander. 2. Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2¼ cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.
Yield: 5 servings (serving size: 1 cup).
CALORIES 281 (8% from fat); FAT 2.5g (sat 0.5g, mono 0.6g, poly 0.8g); PROTEIN 32.3g; CARB 33.7g; FIBER 8.4g; CHOL 71mg; IRON 4.4mg; SODIUM 430mg; CALCIUM 73mg.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998