| Prep | Cook | Ready in | Servings | |
| 5 min | 40 min | 45 min | 6 |
| 2 cup | Cherry Tomatoes (sliced in half) |
| 1/2 tsp | Chili powder |
| 1 clove(s) | Garlic (thinly sliced) |
| 454 gm | Ground turkey, lean (ensure gluten free) |
| 2 tbsp | Olive oil |
| 1 tbsp | Oregano, dried |
| 1 cup | Red kidney beans, canned, drained |
| 1/2 tsp | Sea salt |
| 1 cup | Water |
| 1 medium | Yellow onion (diced) |
1. In a large skillet, heat olive oil. Add onion and saute until soft, about 10 minutes.
2. Add cherry tomatoes, water, garlic, oregano, chili and salt. Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart.
3. Add turkey meat and cook for 10 minutes, until turkey is cooked through, yet still tender, stirring to break up turkey meat.
4. Add beans and their cooking juices (not too much or dish will become too watery).
| Meat | 0.8 |
| Meat Alternative | 0.2 |
| Vegetables | 1.0 |
Turkey
is high in lean protein and loaded with zinc and potassium
Beans
are a great source of protein and dietary fiber
