Turkey-and-black bean chili

5 Servings

Ingredients

Quantity Ingredient
1¼ pounds Ground raw turkey breast
1 teaspoon Vegetable oil
1¼ cup Finely chopped onion
3 Garlic cloves; finely chopped
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 teaspoon Ground cumin
½ teaspoon Salt
¼ teaspoon Ground red pepper
2¼ cup Water
12 Whole pitted prunes; chopped -about 1/4 pound
15 ounces Canned black beans; undrained

Directions

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

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