2 – 2-1/2 lbs. ground turkey
1-1/2 Tbsp. chili powder
3 Tbsp. ground cumin
1 Tbsp. ground black pepper
1-1/2 tsp. sea salt
1 heaping tsp. garlic (minced)
1 medium onion (minced)
1 Tbsp. olive oil
6 oz can tomato paste
3 – 6 oz. cans of water
1 15 oz. can of red beans (undrained)
1 10 oz. can of mild diced tomatoes with green chilies (undrained)
Low fat shredded cheese and/or low fat sour cream/or avocado slices (optional)
In a large Dutch oven sauté onions and garlic in olive oil, until the onions begin to get transparent.
Add in ground turkey, sea salt and ground black pepper to onions and garlic mixture. Stir constantly, browning meat mixture thoroughly.
Stir in 1/2 Tbsp. chili powder and 1-1/2 Tbsp. ground cumin and mix thoroughly.
Next stir in tomato paste, 3 cans of water, diced tomatoes with green chilies, red beans and mix thoroughly.
Stir in the remainder 1 Tbsp. chili powder and 1-1/2 Tbsp. ground cumin and let simmer, covered, stirring occasionally, on low heat for 40 to 45 minutes.
Serving Suggestion: Serve in soup dishes topped with (optional) low fat shredded cheese, sour cream and/or avocado slices.