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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This satisfying medley is full of tomato flavor and also provides a good dose of fiber. To keep it light, top with reduced-fat cheese, cilantro and green onions. Kim Seeger of Brooklyn Park, Minnesota shares the recipe. Ingredients:
1 pound lean ground turkey |
1 cup chopped onion |
1 cup chopped green pepper |
2 teaspoons minced garlic |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (11-1/2 ounces) tomato juice |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies |
2 tablespoons brown sugar |
1 tablespoon dried parsley flakes |
1 tablespoon ground cumin |
3 teaspoons chili powder |
2 teaspoons dried oregano |
1-1/2 teaspoons pepper |
Directions:
1. In a large saucepan, cook the turkey, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until heated through. Yield: 6 servings (about 2 quarts).
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