Turkey and Black Bean Chili
2 teaspoons olive oil
Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
Stir in tomatoes, beans, tomato paste, chili powder, cumin, and sugar. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring
Make ahead: Up to 3 days and refrigerate.
Per Serving: 288 Calories; 7g Fat (23.0% calories from fat); 2g Saturated Fat; 21g Protein; 35g Carbohydrate; 10g Dietary Fiber; 46mg Cholesterol; 504mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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