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| Turkey-And-Black Bean Chili Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 5
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Ingredients
1 1/4 lb ground raw turkey breast
1 teaspoon vegetable oil
1 1/4 cup finely chopped onion
3 garlic cloves; finely chopped
1 tablespoon chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 1/4 cup water
12 whole pitted prunes; chopped --about 1/4 pound
15 oz canned black beans; undrained
Cooking Directions:
1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander. 2. Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.
Yield: 5 servings (serving size: 1 cup).
CALORIES 281 (8% from fat); FAT 2.5g (sat 0.5g, mono 0.6g, poly 0.8g); PROTEIN 32.3g; CARB 33.7g; FIBER 8.4g; CHOL 71mg; IRON 4.4mg; SODIUM 430mg; CALCIUM 73mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
chili,turkey,entreeses
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