• 1 ½ lb lean ground turkey
• 1 T canola oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 16 oz no salt added tomato sauce
• 1 ½ C water
• 3 T chili powder
• 1/8 t cayenne pepper, or to taste
• 1 t ground cumin
• 1 T fresh oregano or 1 teaspoon dried oregano
• fresh ground pepper to taste
• ½ t salt (optional)
• 15 oz canned pinto beans, rinsed and drained
• 2 T cornstarch
• ¼ C cold water

Heat a non-stick skillet over medium high heat. Add ground turkey and sauté, stirring occasionally, 4 to 5 minutes or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towels. Allow fat and liquid to drain out. In a large saucepan or Dutch oven, heat oil over medium – high heat. Add onions and sauté 2-3 minutes or until translucent. Add meat, garlic, tomato sauce and 1 ½ cups water. Simmer 20 minutes. Stir in chili powder, cayenne pepper, cumin, oregano, pepper, salt and pinto beans. Allow to simmer an additional 30-40 minutes. Combine cornstarch and cold water. Stir into chili mixture to thicken and cook an additional 4 minutes. Serve hot.

Makes 4 servings.

Calories: 335/serving

• 26g protein
• 26g carbohydrates
• 13g fat
• 586mg sodium
• 90mg cholesterol
• 9g fiber

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