Update my dinner status, I'm making this tonight.
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander. 2. Heat oil in skillet over medium heat. Add onion and garlic, and saute 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired. Yield: 5 servings (serving size: 1 cup). CALORIES 281 (8% from fat); FAT 2.5g (sat 0.5g, mono 0.6g, poly 0.8g); PROTEIN 32.3g; CARB 33.7g; FIBER 8.4g; CHOL 71mg; IRON 4.4mg; SODIUM 430mg; CALCIUM 73mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves" on Feb 25, 1998
