4 servings (1 cup each)
Ingredients:
8 oz extra lean ground turkey
2 oz onion, chopped
1 tsp minced garlic
1/2 tbsp chili powder
1/2 tbsp ground cumin
1 tsp dried oregano
1 oz celery, sliced
1 oz carrot, sliced
1 oz red bell pepper, chopped
12 oz canned white beans, rinsed and drained
10 oz canned diced tomatoes with green chilies (Rotel)
8 oz pumpkin puree
16 oz fat free chicken broth
1 bay leaf
Directions:
Heat a lightly sprayed large skillet over medium high heat. Add the ground turkey and cook, breaking it up, until white, about 5 minutes.
Transfer to a large saucepan.
Add the onion and garlic to the skillet and saute for about 3-4 minutes. Transfer to the pot.
Add the rest of the ingredients to the pot. Mix and bring to a boil. Cover and reduce the heat to a simmer and cook for 30 minutes or until the veggies are soft. Remove the bay leaf and serve hot.
Suggested Serving: Serve with sour cream and sliced green onions.
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