Salads
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 ½ cups chopped onion
- 3 tablespoons chopped garlic
- 1 pound ground turkey
- 3 tablespoons tomato paste
- 2 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14.5 ounces) reduced-sodium diced tomatoes, undrained
- 1 cup chopped green bell pepper
- 1/3 cup seeded and diced jalapeño
- 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- ½ tablespoon crushed oregano
Bouillon
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
Make It
Step 1
Heat oil in a large skillet over high heat. Add onion and garlic; cook, stirring occasionally, for about 3 minutes or until onion is translucent. Add turkey; cook, stirring frequently to break up turkey, for about 6 minutes or until liquid has evaporated. Stir in tomato paste.
Step 2
Place turkey mixture in slow cooker. Add water, black beans, cannellini beans, tomatoes and juice, bell pepper, jalapeño, bouillon, chili powder, cumin and oregano; stir well.
Step 3
Cook on high for 4 hours. Serve immediately.
