| 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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