Serves 8 (1 cup servings)
1 small onion, finely chopped
1 garlic clove, minced
1 1/3 lb. ground turkey (93% lean)
1 can (14.5 oz) diced tomatoes with zesty mild green chilies
1 can (14.5 oz) chili-style diced tomatoes
1 can (15 oz) black beans, rinsed
1 can (15 oz.) pinto beans, rinsed
1/2 cup ketchup
1 large green bell pepper, diced
1 large red bell pepper, diced
1 Tbsp. sofrito (Goya)
1/4 tsp. ground cumin
Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the onion and garlic and sauté until softened. Transfer to a large stockpot. In the same skillet, brown the ground turkey over medium heat until browned and no longer pink. Drain turkey and then transfer to the stockpot. Add both cans of diced tomatoes, black beans, pinto beans, ketchup, diced green and red bell peppers, sofrito and ground cumin. Mix well.
Cover pot and cook over low heat, stirring occasionally, for about 1 hour.
If you're counting, each 1 cup serving is 6 pts.