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2 tablespoons extra-virgin olive oil
1 medium-large onion, chopped
1 large carrot, sliced
1/2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1 pound 99% lean ground turkey breast
1 small red or yellow bell pepper, minced
2 (15-ounce) cans red kidney beans (rinsed and drained)
1 (28-ounce) can chopped or crushed tomatoes
1 1/2 cups chopped walnuts, lightly toasted
Chopped flat-leaf parsley
Instructions
1 medium-large onion, chopped
1 large carrot, sliced
1/2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1 pound 99% lean ground turkey breast
1 small red or yellow bell pepper, minced
2 (15-ounce) cans red kidney beans (rinsed and drained)
1 (28-ounce) can chopped or crushed tomatoes
1 1/2 cups chopped walnuts, lightly toasted
Chopped flat-leaf parsley
1. Heat olive oil in large deep skillet.
2. Add onion; sauté 1 to 2 minutes over medium heat.
3. Add carrot, salt and spices; sauté 5 minutes. Crumble in ground turkey, and sprinkle in the bell pepper.
4. Cook, stirring frequently, until turkey is cooked and becomes white and opaque,
about 10 minutes.
5. Add beans and tomatoes; stir gently.
6. Cook, partly covered, over medium-low heat 10 to 15 minutes.
7. Serve hot, topped with a sprinkling of walnuts and parsley. Serves 6.
Recipe by Mollie Katzen and Dr. Michael Roizen, courtesy of the California Walnut Board’s Smart Menu (walnuts.org/smartmenus).
