Serves: 7
Total Calories: 1,127

non-stick cooking spray
1 tablespoon olive oil
1/2 cup chopped red onion
1 pound ground turkey
2 cloves garlic, minced
1 tablespoon chili powder, or to taste
1 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon pepper
1 (15-ounce) can chopped tomato
1 (26-ounce) carton reduced-fat, low-sodium chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree
1/4 cup cornmeal
2 tablespoons flaxseed meal
1 (15-ounce) can kidney beans, drained and rinsed

1. Coat the bottom of a large pan with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes.

2. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5 to 6 minutes.

3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

Nutritional Facts:

Serves: 7
Total Calories: 1,127
Calories from Fat: 91

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