Ingredients (serves: 8)
- 1 pound ground turkey breast
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium onion – diced
- 2 cloves garlic – grated
- 2 chipotle peppers in adobo – minced (optional)
- 2 sweet bell peppers – seeded and diced
- 6 ounces light beer (or sub chicken broth)
- 2 cups chicken broth
- 15 ounce can fire roasted diced tomatoes
- 2 tablespoons barbecue sauce (homemade or store-bought)
- 2 15-ounce cans of beans (I used black and kidney) – drained and rinsed
- ½ cup corn – fresh or frozen
- 1 cup plain Greek or low fat yogurt – for serving
- fresh cilantro and sriracha – optional garnish
- Heat a large sauce pot over medium-high and spray with cooking spray.
- Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
- To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
- Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
- Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
- Reduce heat to simmer and cook for 20-30 minutes or longer.
- Serve with a dollop of plain yogurt, sriracha and cilantro.
Serving size: 2 cups – Calories: 241 – Fat: 1.4 g – Saturated fat: .2 g – Unsaturated fat: 1.2 g – Trans fat: 0 – Carbohydrates: 32.6 g – Sugar: 9.3 g- Sodium: 857 mg -Fiber: 8.2 g – Protein: 23.5 g – Cholesterol: 36 mg