Turkey Vegetable Chili Mac
Essential fatty acids abound in this scrumptious dish. They play a key role in the maintenance of healthy skin and are also involved in the regulation of cholesterol and blood pressure.
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Makes 6 servings
|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|
- 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.
|Serving Size:||1 cup chili mac|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||21 %|
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