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|Vitamin A:||1440iu (28%)|
|Vitamin C:||24.3mg (40%)|
1 teaspoon oil
1 onion, chopped
1/2 pound ground turkey breast
2 15 ounce cans kidney beans, drained and rinsed
1 15 ounce can no-salt-added tomatoes
1 8 ounce can tomato sauce
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon garlic powder
Heat a large 12” nonstick skillet over high heat. Add the oil and saute the onion until golden brown, about 3 minutes.
Crumble the turkey into the skillet and continue cooking until turkey is almost done.
Add the rest of the ingredients, bring to a boil and reduce to a simmer. Cook until sauce is thick.
Serve over cooked brown rice, a baked potato or 100% whole wheat toast.