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Heat oil in a large (4 quart), saucepan or dutch oven over medium heat. Add pepper, onion, carrot, green chili and garlic and saute until tender, 6-8 minutes. Add chili powder, cumin and cayenne; stir to blend. Increase heat to medium high and add turkey; break up with back of spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper to taste.
260 calories, 10 grams fat per serving
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