Ingredients (serves 4)


  •     1 tbsp olive oil
  •     1 lb ground turkey
  •     1 small onion, diced
  •     1 large clove garlic, minced
  •     1 tsp ground cumin
  •     1 tsp chili powder
  •     1/4 tsp salt
  •     1 cup frozen corn
  •     1 can (15 oz) black beans, drained and rinsed
  •     1 bell pepper, diced
  •     900 mL (about 4 cups) low-sodium chicken broth
  •     1 cup salsa
  •     4 cups dry whole wheat pasta
  •     Optional toppings: grated cheese, salsa, or sour cream


Directions:


  1.     Heat olive oil in a large pot over medium heat. Add the ground turkey, breaking it up with a wooden spoon as it cooks. Cook until the meat is browned.
  2.     Add the diced onion and minced garlic, cooking for 3–5 minutes until the onion becomes translucent.
  3.     Stir in the cumin, chili powder, salt, frozen corn, black beans, and diced bell pepper. Cook for 2–3 minutes, stirring occasionally.
  4.     Add the chicken broth, salsa, and dry pasta. Stir well to combine. Bring the mixture to a boil, then cover and reduce the heat to low.
  5.     Let the mixture simmer for 12–15 minutes, stirring every 3–4 minutes to prevent the pasta from sticking to the bottom of the pot.
  6.     Once the pasta is cooked and the sauce has thickened, remove the pot from heat. Divide into bowls and top with your choice of optional toppings.


Note: Serve with a side of steamed broccoli to increase veggie and fiber content!


Nutritional breakdown per serving: 30g protein; 10g fibre

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