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