Ok... so I know that I probably lost my readers since I have posted in months... but I have two new recipes for you all to try and they were both amazing!!! This recipe could be vegetarian, if the turkey was substituted with tofu crumbles and the bacon was eliminated.
2 (15oz) cans black beans (I bought low sodium), rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon of dried oregano
1/8 teaspoon of crushed red pepper
1 1/2 cups of salsa (I used medium for an extra kick)
3 tablespoons tomato paste
1 (14 ounce) can fat free, low sodium beef broth
optional
1/2 cup reduced fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
Place 1 1/2 cups beans, 2/3 cups water, and dark brown sugar into a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook three minutes or until browned, stirring to crumble. Remove turkey from pan.
Add onion and next three ingredients to pan; cook five minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder and next three ingredients to pan; stir well. Stir in bean mixture, salsa, tomato paste, and broth; bring to boil. Reduce heat; simmer 30 minutes, stirring occasionally.
Yields: 6 servings
Calories 199, Fat 6.2g, Protein 14.8g, Carb22g, Fiber 9g, Sodium 740mg
Cooking Light Annual Recipes 2010
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