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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Great for rainy days Ingredients:
1 tablespoon canola oil |
1 lb lean ground turkey |
1/2 red onion, diced |
1 green bell pepper, diced |
4 garlic cloves, minced |
2 teaspoons cumin |
1 teaspoon chili powder |
1 teaspoon cocoa powder |
1/2 cup coffee |
1 (14 ounce) can stewed tomatoes |
1 (14 ounce) can beef stock |
1 (15 ounce) can pinto beans |
1 cup shredded low-fat cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat canola oil in a heavy nonstick saucepan. Add the ground turkey and break it up with the back of a wooden spoon Cook until all pink has disappeared. Pour out any excess grease. Add the onions, bell pepper, garlic, 1 teaspoon of the cumin, the chili powder and cocoa powder. Saute together until the meat and onions are well coated and the onions become slightly translucent. Add the espresso, tomatoes, stock and beans and stir well. Bring to a boil, then lower heat to medium and simmer, uncovered, for 1 hour or until thick.
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