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Ingredients Jump to Instructions ↓

  1. 1 lb skinless, boneless turkey breast, cut into 1-in cubes

  2. 1 onion , chopped

  3. 1 tbsp chili powder

  4. 1 (15 1/2-oz) can pinto bean s, rinsed and drained

  5. 1 (14 1/2-oz) can diced tomato es with jalapeño peppers

  6. 1 (11-oz) can Mexican-style corn kernels

  7. 1/3 c chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Spray a nonstick Dutch oven with olive oil nonstick spray and set over medium-high heat. Add the turkey and onion; cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder.

  2. Add the beans, tomatoes, and corn; bring to a boil. Reduce the heat and simmer, covered, until the turkey is cooked through and the flavors are blended, about 15 minutes. Stir in the cilantro and serve at once.

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