by Laura Wright
(Wellsville, KS, USA)
I love eating healthy and try to get my kids to as much as possible. My daughter, brother, and I love this recipe. When I feel generous I make a separate batch for my husband without the veggies as he doesn't like them. Though I'm forever tweeking the recipe and change it up often, this is the basic that we know and love. I love to share healthy eating recipes so cook, eat, and enjoy!
1 pound ground turkey
2 cans black beans (rinsed)
1 can red beans (rinsed)
1 can kidney beans (rinsed)
1 small can tomato paste
1 can tomato sauce
1 can chopped tomatoes
2 cups chicken broth
1 large green bell pepper (chopped)
1 large sweet yellow pepper (chopped)
1 large sweet red pepper (chopped)
1 large sweet orange pepper (chopped)
Chili powder to taste (I use a lot)
Onion powder to taste (I use a lot)
Garlic powder to taste (I use a lot)
Fresh ground pepper
Notes on ingredients:
You can substitute large peppers with several smaller ones as they tend to be sweeter. I use low sodium beans, broth, and tomato paste. Rinse beans to get rid of the additives and excess fat. Rinse browned ground turkey to get rid of excess grease (fat and calories).
Put rinsed beans in large pan along with chicken broth, tomato paste, tomato sauce, chopped tomatoes, and spices then begin to heat at medium to medium high. Put ground turkey in skillet. While the turkey is cooking chop the peppers. After the turkey is fully cooked, drain, rinse and add to pot. Add chopped peppers. Continue to heat, stirring frequently then bring to simmer for one to two hours, stirring frequently.
Makes a large pot and has approximately 2700 calories for the entire thing! Serves 8 to 10 which makes it only 338 to 270 calories per serving and has so many nutrients and power foods!
**Note from Mama: Thank you for sharing this healthy recipe Laura! It sounds absolutely wonderful!
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Dec 11, 18 03:03 PM
My father said “The old woman that invented gravy has a front seat in heaven”
Oct 31, 17 11:13 AM
Here is what you need 1 can of creamed corn 2 cups of self-rising cornmeal 3 teaspoons of sugar 4 oz of butter 1 teaspoon
Oct 31, 17 11:12 AM
This recipe came to me one afternoon while my little ones were napping. I opened the pantry door and stood there brainstorming. Looking over my shelves