• 1/2 tsp. oil
• 3/4 lb. boneless, skinless turkey breast fillets, cut into bite-size pieces, or use 1-1/2 lbs. ground turkey
• 1/2 cup onions, chopped
• 1 lb. canned white beans, drained and rinsed
• 1-3/4 cups low sodium chicken broth
• 3 ounces canned tomato paste
• 1/4 lb. canned chopped green chilies, undrained
• 1/2 tsp. ground cumin

In large sauce pan or Dutch oven, heat oil over medium-high heat until hot. Add turkey and onions; cook and stir until the turkey is no longer pink. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.

Courtesy American Dry Bean Board.

Per serving: calories 325, fat 6.2g, 17% calories from fat, cholesterol 67mg, protein 36.1g, carbohydrates 32.7g, fiber 7.3g, sugar 7.9g, sodium 615mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.6, Lean meat: 0.0, Fat: 0.7, Sugar: 0.2, Very lean meat protein: 3.4

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