Details

• Servings: 8
• Serving Size: 1 cup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 lb ground turkey breast
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 2 tsp ground cumin
• 1 can (28 oz) no salt added peeled whole tomatoes
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 tsp hot sauce
• 1/8 tsp salt
• Black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup shredded low fat cheddar cheese

Preparation

1. In a large skillet, heat oil over medium heat until hot. Add turkey and cook, stirring occasionally, until just browned.
2. Add onion and bell peppers and cook, stirring occasionally, for about 3 minutes, or until vegetables are softened.
3. Add cumin and tomatoes, breaking up the tomatoes with a spoon to release their juices, and cook for 2 minutes.
4. Add beans, hot sauce, salt, black pepper and parsley and stir to combine. Cook for 3 minutes, or until beans are heated through.
5. Serve sprinkled with cheddar cheese and additional chopped parsley, if desired.