turkey and black bean chili |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 can(s) (14 1/2 oz.) diced tomatoes |
1 can(s) (15 oz.) black beans, rinsed and drained |
1 tablespoon(s) chili powder |
1 teaspoon(s) dried oregano |
2 teaspoon(s) extra virgin olive oil |
1/4 cup(s) fat-free sour cream |
4 clove(s) garlic, minced |
2 teaspoon(s) ground cumin |
3/4 pound(s) ground skinless turkey |
1 onion, chopped |
1/2 teaspoon(s) salt |
1/2 cup(s) shredded fat-free sharp cheddar cheese |
1/4 cup(s) sliced scallions |
Directions:
1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink. Stir in the beans, tomatoes, chili powder, cumin, oregano and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 30 minutes. Serve with the cheese, sour cream and scallions.
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