- 1 pound 93% lean ground turkey
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, crushed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can no salt added tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 6 cups reduced-sodium chicken broth
In a large pot over medium-high heat, brown the meat and soften the bell pepper and onions, about 7 minutes..
Add the garlic, chili powder, cumin, oregano and cayenne pepper. Stir. Add the beans, tomatoes, and broth. Stir.
Cover and bring to a boil. Reduce the heat and simmer about 30 minutes.
Garnish each serving as desired with 1 tablespoon nonfat Greek yogurt, chopped cilantro, etc.
Serving: 11/3 cups | Calories: 150kcal | Carbohydrates: 15g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 525mg | Fiber: 4g