| |
| INGREDIENTS |
| 1 lb. |
ground turkey |
| 1 can |
(15 oz.) kidney beans, drained and rinsed |
| 1 can |
(10.75 oz.) low-fat, low sodium chicken broth |
| 1 can |
(14.5 oz.) diced tomatoes, undrained |
| 1 can |
(6 oz.) tomato paste |
| 1 tbsp. |
chili powder |
| ⅛ tsp. |
cinnamon |
| ¼ tsp. |
cumin |
| ½ tsp. |
fresh ground black pepper |
|
|
|
| RECIPE |
-
In a large nonstick saucepan, brown the ground turkey until it is no longer pink. Drain off the fat.
-
Add the remaining ingredients and bring to a boil. Lower heat and simmer for 10 minutes.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
About 1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
293 |
|
| Total Fat |
5 g |
|
| Sodium |
596 mg |
|
| Total Carbohydrates |
30 g |
|
| Fiber |
7 g |
|
| Protein |
33 g |
|
|
|
