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Source: Express Lane Diabetic Cooking by Robyn Webb
1 pound ground turkey
1 (15 ounce) can kidney or pinto beans, drained and rinsed
1 can low-fat, low-sodium chicken broth
1 can (14.5 ounce) diced tomatoes, undrained (flavored with chilies if you can find it
1 can (6 ounce) tomato paste
1 tablespoon chili powder
1/8 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
In a large non-stick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 10 minutes
Nutritional Information per serving (1/2 cup): calories 293, fat 5g, chol 63mg,
sodium 596mg, carbo 30g, dietary fiber 8g, sugar 7g, protein 33g
