INGREDIENTS
1
pound ground turkey breast
1
can (about 14-1/2 ounces) fat-free reduced-sodium chicken broth
1
large onion, finely chopped
1
green bell pepper, cored, seeded and diced
2
teaspoons chili powder
1/2
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1/4
teaspoon paprika
1
can (15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) crushed tomatoes in tomato purée
2
teaspoons apple cider vinegar
PREPARATION:
- Heat large nonstick skillet over high heat. Add turkey, chicken broth, onion and bell pepper. Cook and stir, breaking up turkey. Cook until turkey is no longer pink.
- Add chili powder, allspice, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add black beans, tomatoes and vinegar; bring to a boil.
- Reduce heat to low; simmer 20 to 25 minutes or until thickened to desired consistency. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
about 1-1/3 cups chili (without garnish)
Calories
272
Sodium
873 mg
Calories from Fat
7 %
Protein
40 g
Fiber
10 g
Carbohydrate
31 g
Cholesterol
75 mg
Total Fat
2 g
DIETARY EXCHANGE:
Vegetable
2
Meat
4
Starch
1
