This is a Gluten Free Recipe and Biggest Loser® Approved
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1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 cup chopped onion
1 red bell pepper, cubed
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced, if desired
1 tablespoon chili powder
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon dried oregano leaves
½ teaspoon dried marjoram leaves
¼ teaspoon crushed red pepper flakes, if desired
2 (14½-ounce) cans low-sodium whole tomatoes, coarsely chopped
1 (8-ounce) can tomato sauce
1 (14½-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup shredded low-fat Cheddar cheese
STEP 1: Combine ground turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes in a large stockpot. Cook turkey mixture as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
STEP 2: Add tomatoes and tomato sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
STEP 3: Add beans and cilantro. Cook 10 minutes longer. Top with cheese.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.