|
1 teaspoon oil
1 onion, chopped 1/2 pound ground turkey breast 2 15 ounce cans kidney beans, drained and rinsed 1 15 ounce can no-salt-added tomatoes 1 8 ounce can tomato sauce 1/4 cup tomato paste 1 teaspoon chili powder 1 teaspoon garlic powder |
|
Heat a large 12" nonstick skillet over high heat. Add the oil and
saute the onion until golden brown, about 3 minutes.
Crumble the turkey into the skillet and continue cooking until turkey is
almost done.
Add the rest of the ingredients, bring to a boil and reduce to a simmer.
Cook until sauce is thick.
Serve over cooked brown rice, a baked potato or 100% whole wheat toast.
Nutrition
Information (per serving- 1 cup):
Calories 259 Carbohydrate 32 grams
Fat 2.3 grams Protein 26 grams
Saturated fat 0.3 gram Trans fat 0 grams
Cholesterol 47 milligrams Fiber 10.6 grams
Sodium 408 milligrams Sugar 9.6 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving: 2 bread/starch, 1 lean meat, 1/2 vegetable
*Recipe Source: Excerpted with permission from:
