Rinsing the beans and using no-salt-added tomatoes and tomato sauce helps reduce the sodium in this recipe.
Lean ground turkey replaces the beef in this flavorful recipe.
Makes 6 servings
1 Tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 large carrot, peeled and diced
1 large zucchini, diced
1 pound 93 percent lean ground turkey
1 can (15 ounces) red kidney or pinto beans, well-rinsed and drained
1 can (8 ounces) no-salt-added tomato sauce
1 can (14.5 ounces) no-salt-added diced tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon chili powder, or to taste
In a nonstick pan, brown the ground turkey until it is no longer pink in the center. Set aside.
In a large pot, heat the canola oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Add the green pepper, carrot and zucchini, and sauté another 2 to 3 minutes. Add the cooked ground turkey, tomato sauce, diced tomatoes and beans, and heat through. Add the Worcestershire sauce. Taste for flavor. Add 1 teaspoon of chili powder or an amount to your liking.
|Nutrition Information||Per Serving
|Saturated fat||2 g|
Updated February 15, 2015