| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chili, Turkey, Main dishes, Beans & leg | 5 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Ground raw turkey breast |
| 1 | ts | Vegetable oil |
| 1 1/4 | c | Finely chopped onion |
| 3 | Garlic cloves; finely chopped | |
| 1 | tb | Chili powder |
| 2 | ts | Dried oregano |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 2 1/4 | c | Water |
| 12 | Whole pitted prunes; chopped -about 1/4 pound | |
| 15 | oz | Canned black beans; undrained |
INSTRUCTIONS
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 <[email protected]> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Feb 25, 1998
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