Turkey Vegetable Chili Mac
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Turkey Vegetable Chili Mac
YIELD Makes 6 servings
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INGREDIENTS
| Nonstick cooking spray | |
| 3/4 | pound 93% lean ground turkey |
| 1/2 | cup chopped onion |
| 2 | cloves garlic, minced |
| 1 | can (about 15 ounces) black beans, rinsed and drained |
| 1 | can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained |
| 1 | can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
| 1 | cup frozen corn |
| 1 | teaspoon Mexican seasoning |
| 1/2 | cup uncooked elbow macaroni |
| 1/3 | cup reduced-fat sour cream |
PREPARATION:
- Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium heat until hot. Add turkey, onion and garlic; cook and stir 5 minutes or until turkey is no longer pink.
- Stir beans, tomatoes with juice, corn and Mexican seasoning into saucepan; bring to a boil over high heat. Cover; reduce heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions, omitting salt. Rinse and drain pasta; stir into saucepan. Simmer, uncovered, 2 to 3 minutes or until heated through.
- Top each serving with dollop of sour cream. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup chili mac |
| Calories from Fat | 21 % |
| Protein | 17 g |
| Fiber | 6 g |
| Carbohydrate | 34 g |
| Cholesterol | 25 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Sodium | 445 mg |
| Calories | 236 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1 |
| Vegetable | 2 |
| Starch | 1-1/2 |
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