Ingredients
| 1 (20-ounce) package | Jennie-O Turkey Store | |
| Extra Lean Ground Turkey | ||
| 1 cup | coarsely chopped onion | |
| 1 | red bell pepper, cut into 1/4-inch cubes | |
| 2 cloves | garlic, minced | |
| 2 | jalapeño peppers, seeded and minced (optional) | |
| 1 tbsp | chili powder | |
| 1-1/2 tsp | ground cumin | |
| 1-1/2 tsp | ground coriander | |
| 1/2 tsp | dried oregano | |
| 1/2 tsp | dried marjoram | |
| 1/4 tsp | red pepper flakes (optional) | |
| 1/4 tsp | ground cinnamon | |
| 2 cans (16 oz) | low sodium whole tomatoes, drained and coarsely chopped | |
| 8 ounces | tomato sauce | |
| 1 can (16 oz) | black beans, drained or rinsed | |
| 1/4 cup | cilantro, chopped | |
| 4 tbsp | low fat shredded Cheddar cheese |
Directions:
In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red peppers flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Served topped with cheese.
Makes about 10 cups.