 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Cherell's Recipe from Magazine Ingredients:
1 tablespoon olive oil |
1 onion (chopped) |
1 red pepper (diced) |
1 green peppers (diced) or 1 yellow peppers (diced) or 1 orange bell pepper (diced) |
1 cup carrot (diced) |
1 garlic clove (chopped) |
3 teaspoons ground cumin |
2 tablespoons chili powder (1 more tablespoon for a kick) |
1 lb ground turkey breast |
1 (14 1/2 ounce) container salsa (fresh mild) |
3 cups chicken broth |
2 (14 1/2 ounce) cans black beans (drained and rinsed) |
1 tablespoon low-sodium tomato paste |
Directions:
1. Heat Olive oil in a saucepan over medium-low heat.
2. Add onions, peppers, carrots, and garlic.
3. Cook until onions are golden and veggies are tender (about 8 minutes) stirring frequently.
4. Sprinkle ground cumin and chili powder.
5. Add ground turkey breast and stir, breaking up the meat.
6. Heat until meat is cooked through (5-7 min).
7. Add salsa, chicken broth, black beans, and tomato paste.
8. Simmer over medium heat.
9. Lower the heat, then simmer uncovered until liquid has reduced and chili has thickened (about 45 minutes).
|
|