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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This hearty entree is low in fat, but full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly. Ingredients:
1 pound lean ground turkey |
1 small onion, chopped |
1/4 cup chopped green pepper |
1 teaspoon olive oil |
2 cups water |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained |
1 can (8 ounces) no-salt-added tomato sauce |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 cups uncooked multigrain penne pasta |
1/4 cup reduced-fat sour cream |
1/4 cup minced fresh cilantro |
Directions:
1. 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.
2. 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 cilantro. Yield: 6 servings (2 quarts).
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