• 1 Tbs. sunflower oil
• 1 onion, finely chopped
• 1 lb. minced turkey, or ground turkey
• 2 cups canned chopped tomatoes with chili
• 2 tsp. chili powder
• 2 Tbs. tomato purée
• 1 lb. canned red kidney beans
• salt and pepper
• 12 taco shells
• 1/2 head lettuce, shredded
• 2/3 cup sour cream

Heat oil in a frying pan. Add onion and turkey and cook on medium-high heat until brown. Add tomatoes, chili powder, tomato purée and kidney beans, salt, and pepper. Cover pan and simmer for 30 minutes, stirring occasionally. Warm the taco shells in an oven (or as instructed on package). Fill taco shells with shredded lettuce and top with a little turkey mixture. Add a spoonful of sour cream before serving.

Per serving: calories 614, fat 30.8g, 44% calories from fat, cholesterol 107mg, protein 32.4g, carbohydrates 55.4g, fiber 10.2g, sugar 10.6g, sodium 572mg, diet points 13.3.

Dietary Exchanges: Milk: 0.2, Vegetable: 2.4, Fruit: 0.0, Bread: 2.6, Lean meat: 4.4, Fat: 3.9, Sugar: 0.0, Very lean meat protein: 1.1

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The recommended wines are: Chablis, Beaujolais, or Sauvignon Blanc.