Zesty chili with ground turkey and black beans served over bow-tie pasta.
2 tsp. olive oil
1 lb. ground turkey
1 cup chopped onions
1 tsp. minced garlic
1 cup each chopped green bell pepper and diced carrots
1 1/2 cups no salt added tomato sauce
1 1/2 cups salsa
1 can (19 ounces) no salt added black beans, drained and rinsed.
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
12 ounces uncooked whole grain bow-tie pasta
1/2 C. light sour cream
1/2 C. packed shredded light old (sharp) cheddar cheese
1/2 C. chopped green onions
Heat olive oil in a large skillet over medium high heat. Add ground turkey. Cook and stir until turkey is no linger pink. Break up any large chunks with a fork. Add onions, garlic, green pepper and carrots. Cook and stir for 4-5 minutes, until vegetables begin to soften. Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano. Bring mixture to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, prepare pasta according to package directions. Drain well. Divide pasta among six serving plates. ladle chili over pasta. Place a dollop of sour cream in the center, then sprinkle with cheese and onions. I added fresh tomatoes on top as well.
I served this with green beans and squash.