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Turkey-and-Black Bean Chili

Yield 5 servings (serving size: 1 cup)
This chili is slightly sweet, reminiscent of picadillo, a Hispanic dish made with raisins. In this recipe, we use prunes.

Ingredients

  • 1 1/4 pounds ground raw turkey breast
  • 1 teaspoon vegetable oil
  • 1 1/4 cups finely chopped onion
  • 3 garlic cloves, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 1/4 cups water
  • 12 whole pitted prunes (about 1/4 pound), chopped
  • 1 (15-ounce) can black beans, undrained

Nutrition Information

  • calories 281
  • caloriesfromfat 8 %
  • fat 2.5 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 0.8 g
  • protein 32.3 g
  • carbohydrate 33.7 g
  • fiber 8.4 g
  • cholesterol 71 mg
  • iron 4.4 mg
  • sodium 430 mg
  • calcium 73 mg

How to Make It

  1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.

  2. Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.