Title: Turkey-And-Black Bean Chili
Categories: Chili, Turkey, Main dishes, Beans & leg
Yield: 5 Servings

1 1/4 lb Ground raw turkey breast
1 ts Vegetable oil
1 1/4 c Finely chopped onion
3 Garlic cloves; finely
-chopped
1 tb Chili powder
2 ts Dried oregano
1 ts Ground cumin
1/2 ts Salt
1/4 ts Ground red pepper
2 1/4 c Water
12 Whole pitted prunes; chopped
---about 1/4 pound
15 oz Canned black beans;
-undrained

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 saute 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.

Yield: 5 servings (serving size: 1 cup).

CALORIES 281 (8% from fat); FAT 2.5g (sat 0.5g, mono 0.6g, poly 0.8g);
PROTEIN 32.3g; CARB 33.7g; FIBER 8.4g; CHOL 71mg; IRON 4.4mg; SODIUM 430mg;
CALCIUM 73mg.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Cooking Light Magazine, January/February 1996

Posted to recipelu-digest by "Christopher E. Eaves" on
Feb 25, 1998