Turkey-black bean chili
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Vegetable cooking spray | |
| 1 | cup | Coarsely chopped onion |
| ½ | cup | Sliced celery |
| 2 | cans | (16-oz.) No-salt-added black beans |
| 1 | can | (10-oz.) Tomatoes and green chiles; undrained & chopped |
| 6 | ounces | Diced cooked turkey breast |
| 1 | tablespoon | Chili seasoning mix |
| ⅓ | cup | Nonfat sour cream |
| x | Sweet red pepper strips (optional) | |
Directions
Coat a large saucepan with cooking spray. Place over medium-high heat until hot. Add onion and celery; saute until tender. Transfer to container of an electric blender.
Drain beans; reserve liquid. Add half of beans and all of liquid to blender. Cover; process until smoth.
Return mixture to pan. Add remaining beans and next 3 ingredients.
Cook over medium heat until heated, stirring frequently. Ladle into individual bowls; top with sour cream. Garnish with red pepper strips, if desired. Yield: 5 (1-cup) servings (7% calories from fat).
PER SERVING: CALORIES 263; FAT 2.0g; CARB 36.9g; PROTEIN 22.9g; CHOLESTEROL 23mg; SODIUM 445mg. From: Healthy Choice CHOICES FOR HAPPIER AND HEALTHIER LIVING, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95