Trading Up Downtown

Ingredients

• 1 tablespoon olive oil, extra virgin (NuVal score: 11)
• 1 onion, chopped (NuVal score: 93)
• 1 green bell pepper, chopped (NuVal score: 94)
• 2 cloves garlic, chopped (NuVal score: 91)
• 1/2 pound Shady Brook Farms ground turkey (NuVal score: 33)
• 2 tablespoon Hunt’s tomato paste (NuVal score: 47)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
• 1 28-ounce can diced tomatoes – no salt (NuVal score: 46)
• 2 15-ounce cans Goya kidney beans, rinsed (NuVal score: 64)
• kosher salt and black pepper
• 1/4 cup Breakstone’s reduced-fat sour cream (NuVal score: 29)
• cilantro sprigs, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.
3. Add the tomatoes (with their juices), the beans, ½ cup water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.