| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chicago |
Chicken, And, Turkey, Entrees |
6 |
servings |
INGREDIENTS
| 2 1/2 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground red pepper |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; diced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Green bell pepper; diced |
| 1 |
lg |
Jalapeno chile pepper; seeded and minced |
| 2 |
lg |
Cloves garlic; minced |
| 1 |
tb |
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 |
INSTRUCTIONS
1. Combine seasonings (chili powder through ground red pepper) in a small
bowl and set aside.
2. 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.
3. 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); 23.4 g
protein; 37.4 g carbohydrate; 35 mg cholesterol; 925 mg sodium
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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