Ingredients
- 1-pound lean ground turkey breast
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced zucchini or green peppers
- 1 can kidney beans (15 oz, drained and rinsed)
- 1 can black beans (15 oz, drained and rinsed)
- 1 can tomato sauce (15 oz)
- 1 can Rotel with green chilis (10 oz, choose MILD for less spiciness)
- 2 cans diced tomatoes (15 oz, undrained)
- 2 T chili powder
- 1 T cumin
- 2 tsp salt
- 1/4 cup water
Directions
- Pan fry lean ground turkey breast and set aside.
- Sautee carrots, onions, celery, and zucchini using Pam cooking spray. Add 1/4 cup water and continue cooking until soft.
- Sprinkle chili powder, cumin, and salt over softened vegetables. Cook for 2 minutes until spices become fragrant.
- In a large cooking pot on the stove top, combine cooked ground turkey breast, sautéed vegetables, and all remaining ingredients.
- Bring to a boil, then simmer for 30 minutes.
- Alternatively, place ground turkey breast and vegetables in the Instant Pot. Sautee until softened, then add remaining ingredients. Close lid, ensuring the valve is closed. Select the Meat/Stew button and cook for 20 minutes. Quick release and serve.
Notes
- 1 cup serving is 113 calories, while a 2-cup serving is 226 calories.
- WW points calculated for a 2-cup serving. The 3-day diet plan utilizes a 2-cup serving.
- If lean ground turkey or chicken breast is unavailable, and a higher fat ground poultry is used, consider adding 1 additional point per serving as an estimate.
Nutrition Facts
- Calories:113kcal
- Carbohydrates:6g
- Protein:12g
- Cholesterol:42mg
- Sodium:680mg
- Potassium: 327mg