Tuesday, November 2, 2010

Black Bean & Turkey Chili

Black Bean & Turkey Chili

Serves 3.

Yum! So good! It's thick and hearty -- you've never guess it was a "healthy" meal. Serve with Tostitos Scoops if you want.
Adapted from: Prevention RD, originally from The Art of Living

2 t. olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 lb. ground turkey
1 (15-oz.) can black beans, drained
1 (14-oz.) can low-sodium diced tomatoes, with juice
1 small can tomato sauce
3 T. chili powder
1 T. ground cumin
1 t. dried oregano
Shredded cheddar and sour cream for serving

Heat oil in a nonstick saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened; about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until no longer pink.

Stir in beans, chili powder, and cumin; stir to combine. Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, covered, for about 20-30 minutes.

Serve with shredded cheddar and sour cream, if desired.

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