Healthy Cooking, December / January 2010 (p. 35-36)
1 lb lean ground turkey
1 small onion, chopped
1/4 C chopped green pepper
1 tsp olive oil
2 C water
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium beef broth
1 can (14 1/2 oz) diced tomatoes, with mild green chilies, undrained
1 can (8 oz) no-salt-added tomato sauce
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
2 C uncooked multigrain penne pasta
Sour cream, for garnish
Grated Cheddar cheese, for garnish
In a large saucepan coated with cooking spray, cook the turkey, onion, and pepper in oil over medium heat until meat is no longer pink; drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin, and oregano. Bring to a boil. Add pasta; cook for 15 - 20 minutes or until tender, stirring occasionally.
Serve with sour cream; sprinkle with cheddar cheese.
Not at all a photogenic meal. . .
1-1/3 C with 2 tsp reduced fat sour cream
10 g fat (2 g saturated fat)
8 g fiber
This was super easy and pretty quick (about 40 minutes) to make! We made it on a super cold and windy and snowy winter night - a great night for some warm and cozy food. Brad complained that there wasn't enough flavor and dumped on a bunch of Tabasco, but he said he'd eat it again. And, I was wishing we would have made cornbread or a salad or something to go with it. But, I'd still make it again.