One-Pot Chili Mac
1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon olive oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro
In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano.
Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally.
Serve with sour cream; sprinkle with cilantro.
Yield: 6 servings (2 quarts).