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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a very satisfying one dish meal that is very low fat. For those following Weight Watchers: 1 cup = 4 points. Ingredients:
1 cup chopped carrot |
1 large onion, chopped |
1 tablespoon minced garlic |
1 lb lean ground turkey |
4 cups canned tomatoes |
1 tablespoon paprika |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon oregano |
1/8 teaspoon ground black pepper |
1 (15 ounce) can white kidney beans |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can black beans |
2 cups water |
1 teaspoon chicken soup base (penzeys spices) |
1/4 cup red bell pepper, chopped |
Directions:
1. Heat at medium low a large Dutch oven and coat with cooking spray.
2. Add carrots, onions and garlic; place lid on pot and soften vegetables for about 5 minutes.
3. Add ground turkey and mix well with vegetable mixture.
4. Cook, stirring frequently for about 5 minutes.
5. Add the tomatoes and stir well.
6. Add paprika, chili, cumin, salt, cayenne, oregano and black pepper.
7. Rinse the beans and add to the pot.
8. Add the water and the chicken soup base and blend well.
9. Stir in red bell pepper.
10. Cover the pot and simmer for 30 to 45 minutes.
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