| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicago | And, Chicken, Entrees, Turkey | 6 | Servings |
INGREDIENTS
| 2 1/2 | T | Chili powder |
| 1 | T | Ground cumin |
| 1 | t | Dried oregano |
| 1 | t | Ground coriander |
| 1/4 | t | Ground red pepper |
| 1 | T | Olive oil |
| 1 | Onion, diced | |
| 1 | Red bell pepper, diced | |
| 1 | Green bell pepper, diced | |
| 1 | Jalapeno chile pepper | |
| seeded and minced | ||
| 2 | Cloves garlic, minced | |
| 1 | T | Brown sugar |
| 28 | oz | Canned tomatoes |
| 16 | oz | Pinto beans, canned drained |
| and rinsed | ||
| 16 | oz | Kidney beans, canned |
| drained and rinsed | ||
| 2 | c | Cooked turkey breast meat |
| 1/2 | c | Chopped fresh cilantro |
| 23 2/5 | rotein, 37.4 g carbohydrate 35 mg cholesterol 925 mg sodium |
INSTRUCTIONS
Combine seasonings (chili powder through ground red pepper) in a small bowl and set aside. Heat olive oil in a large pan over medium-high heat. Add half of the seasoning mixture. Cook and stir 20 seconds. Add onion; cook, stirring often, until onion softens, 8 to 10 minutes. Add the bell peppers, jalapeno and garlic; cook 2 minutes longer. Add brown sugar, tomatoes with their liquid, and remaining seasoning mixture; reduce heat and simmer, uncovered, until mixture thickens slightly, about 15 minutes. Add beans and turkey; cook 10 minutes longer. Stir in cilantro. Per serving: 299.5 calories; 7.4 g fat (21.6% calories from fat); Recipe by: Chicago Tribune (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Nov 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 32.5mg
Sodium: 1435.8mg
Potassium: 1096.9mg
Carbohydrates: 41.5g
Fiber: 12.2g
Sugar: 12.5g
Protein: 23.1g