| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Vegetables, Poultry, Chili |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
c |
Finely chopped red pepper |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Finely chopped carrot |
| 2 |
lg |
Garlic cloves; minced |
| 4 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
lb |
Ground turkey breast |
| 2 |
|
15oz cans black beans; rince |
| 3 |
c |
Canned chicken broth |
| 1 |
tb |
Tomato paste |
INSTRUCTIONS
Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion,
carrot and garlic; saute until tender, about 12 min. Add chili powder and
cumin; stir to blend. Increase heat to med high and add turkey; break up
with spoon and saute until turkey is no longer pink, about 3 min. Add
beans, broth and tomato paste and bring to boil. Reduce heat and simmer
chili until liquid thickens, stirring occasionally, about 1 hour. Season
with salt & pepper. 260 calories; 10 g fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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