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Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 c. finely minced red bell pepper
- 1 c. minced onion
- 1/2 c. finely minced carrot
- 2 lrg cloves garlic chopped
- 4 tsp chili pwdr
- 2 tsp grnd cumin
- 1 lb grnd turkey
- 2 x 16-oz cans black beans rinsed and liquid removed
- 3 c. chicken broth
- 1 Tbsp. tomato paste
Directions
- Heat oil in a heavy large saucepan or possibly Dutch oven over medium low heat. Add in bell pepper, onion, carrot and garlic; saute/fry till tender, about 12 min. Add in chili pwdr and cumin; stir to blend. Increase heat to medium high and add in turkey; break up with a spoon and saute/fry till turkey is no longer pink, about 3 min. Add in beans, broth and tomato paste; bring to a boil. Reduce heat and simmer till liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
- Description: "Meat"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 618 | |
| Calories from Fat 98 | 16% |
| Total Fat 11.08g | 14% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.2g | |
| Cholesterol 60mg | 20% |
| Sodium 314mg | 13% |
| Potassium 2414mg | 69% |
| Total Carbs 88.51g | 24% |
| Dietary Fiber 22.4g | 75% |
| Sugars 6.39g | 4% |
| Protein 43.53g | 70% |
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