| 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 <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998
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