Low Fat Tex-mex Turkey Stew Recipe

Ingredients

1 pound ground turkey

1 1/4 cup -- mild thick and

-- chunky salsa,

-- divided

1 cup packed fresh cilantro, chopped and divided

1 cup chopped onion

1 teaspoon minced garlic

1 teaspoon cumin, divided.

1/4 teaspoon salt

nonstick cooking spray

1 17 ounce wh kernel corn, drained

14 1/2 ounces nonfat chicken broth

15 ounces black beans, rinsed and drained

4 ounces chopped green chilies, drained

1/4 teaspoon chili powder

1/4 teaspoon oregano

corn chips, optional

Method

1.Preheat oven to 400°F.

In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt.

Form mixture into 16 meatballs.

2.Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.

Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

3.Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano.

Increase heat and bring to boil.

Reduce heat to medium and cook uncovered 5 to 10 minutes, or until mixture is heated through.

4.Add meatballs and remaining cilantro.

Simmer 5 to 10 minute Ladle into bowls and serve with corn chips.

Makes 4 servings.

Preparation time: About 15 to 18 minutes.

Cooking time: About 35 to 55 minutes.

Per serving: About 509 cal, 41 g pro, 46 g car, 17 g fat, 30% cal from fat, 96 mg cholesterol, 1566 mg sod, 13 g fiber.

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