| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Chili, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 2 |
c |
Finely chopped red pepper |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Finely chopped carrot |
| 2 |
|
Garlic cloves, minced |
| 4 |
t |
Chili powder |
| 2 |
t |
Ground cumin |
| 1 |
lb |
Ground turkey breast |
| 2 |
|
15oz cans black beans, rince |
| 3 |
c |
Canned chicken broth |
| 1 |
T |
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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