1 pound lean ground turkey
1 cup red pepper, coarsely chopped
1 onion, coarsely chopped (3/4 cup)
1 teaspoon paprika
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 can (14 1/2 ounces) chopped plum tomatoes in juice
2/3 rib celery, coarsely chopped (2/3 cup)
1 clove garlic, minced
2 teaspoons chili powder
1/2 cup chicken stock or low-fat, low-sodium chicken broth
1 bay leaf
Salt and Pepper to taste
Heat a 3-quart, nonstick saucepan over high heat and coat with cooking spray. Add the turkey and season to taste with the salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned all over. Remove to a bowl, and cover with foil to keep warm.
Reduce the heat to low, and add the peppers, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften. Add the chili powder, paprika, cumin, and cayenne pepper. Cook, stirring, for 1 minute. Increase the heat to medium, and add the tomatoes, stock, and bay leaf. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15 minutes, uncovered.
Add the browned turkey, and simmer for 5 minutes more. Remove and discard the bay leaf before serving.
Makes 4 servings.
For YOU with LOVE!
Kirsch, D. New York Body Plan. ppgs. 206-207.