Ingredients
1 tablespoon canola oil
2 cups red bell pepper, finely chopped
1 cup white onion, chopped
1 cup carrot, finely chopped
4 large cloves garlic, minced
4 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 pounds ground turkey
1 15oz can black beans, drained and rinsed
3 cups chicken broth, fresh or canned
1 tablespoon tomato paste
salt and freshly ground black pepper
Preparation
Heat oil in a large (4 quart), saucepan or dutch oven over medium heat. Add pepper, onion, carrot and garlic and saute until tender, 6-8 minutes. Add chili powder, cumin and cayenne; stir to blend. Increase heat to medium high and add turkey; break up with back of spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper to taste. 260 calories, 10 grams fat per serving
