1 teaspoon canola oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 pounds ground turkey
1 (6-ounce) can no salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can no salt-added corn, rinsed and drained
6 gluten-free hamburger buns, toasted
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes.
2. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.
3. Stir in corn; cook for 2 minutes or until thoroughly heated.
4. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
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A different twist on a classic.
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