1 medium onion
1 jalapeno pepper
1 medium green bell pepper
1# 93% lean ground turkey
2 Tbsp Moroccan Rub
4 garlic cloves, pressed
1/2 tsp salt
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained
Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop.
- Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.
Yield: 6 servings
Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 190, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 22 g, Protein 21 g, Sodium 1320 mg, Fiber 6 g
Cook’s Tips: If desired, 1 1/2 tbsp (22 mL) paprika, 1 1/2 tsp (7 mL) curry powder, 1 tsp (5 mL) sugar, 3/4 tsp (4 mL) each ground cumin and ground ginger, 1/2 tsp (2 mL) ground cinnamon and 1/4 tsp (1 mL) chili powder can be substituted for the Moroccan Rub.
For an authentic touch, try stirring raisins and diced dried apricots into the chili.
The Pampered Chef- dinner in your Deep Covered Baker recipe collection