2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium eggplant, chopped
1 tablespoon chile powder (use a good ancho or New Mexico) powder
3/4 teaspoon cayenne pepper
1 pound ground turkey (request white meat if you want to keep the lowest calories possible)
1 15 - 16 ounce can red kidney beans, rinsed, drained
1 15- 16 ounce can black beans, rinsed, drained
1 8 ounce can tomato sauce
2 celery ribs, chopped
1 green bell pepper, chopped
3 large garlic cloves, peeled, chopped
1 teaspoon cumin, ground
Heat oil in a large deep skillet over medium heat. Add the eggplant, onion, chile powder and cayenne and cook until the vegetables are tender, stirring frequently, about 7 minutes
Break turkey meat into pieces and add to the pan and cook until no longer pink. Break the meat apart with the back of your spoon as the meat cooks about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin and bring to a simmer. Cook for about 30 minutes stirring frequently.
Can be prepared at least 1 day ahead.
Calories: 335
Calories from fat: 107
Saturated fat: 2.29g
Cholesterol: 59.72
Sodium: 608g
Potassium: 1000g
Total Carb: 35.07g
Fiber: 13.22g
Sugars: 6.57g
Protein: 23.83g
Posted: 10/23/2012 3:52:54 PM