From Weight Watchers Pure Comfort cookbook
Hands-On-Prep – 15 min
Cook – 40 min
Serves – 4
2 tsp extra-virgin olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
4 garlic cloves, minced
¾ pound ground skinless turkey
1 (15 oz.) can black beans, rinsed and drained
1 (14 ½ oz) can diced tomatoes
1 T chili powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp salt
½ cup shredded fat-free sharp cheddar cheese
¼ cup fat-free sour cream
¼ cup sliced scallions
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 30 minutes. Serve with the cheese, sour cream, and scallions.
**The cookbook said it gets better the long it sits (up to 2 days in fridge)
