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Listed in: Main Courses / Chicken
2 teaspoons (10 ml) olive oil
1 sweet onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 pound (455 g) lean ground turkey (or leanest ground beef)
1/2 teaspoon each salt and fresh-ground black pepper
1 can (14 ounces, or 400 g) tomato sauce
2 tablespoons (30 g) Dijon mustard
2 tablespoons (28 ml) Worcestershire sauce (choose organic to avoid high-fructose corn syrup)
1 tablespoon (15 ml) 100 percent maple syrup
1 tablespoon (7.5 g) chili powder
1 can (15 ounces, or 425 g) black or kidney beans, drained and rinsed
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for 3 to 4 minutes. Add the garlic and sauté for 1 minute. Add the turkey, salt, and pepper, stirring to break up the meat and combine it with the veggies. Cook for 5 to 6 minutes or until all of the pink is gone.
While the turkey is cooking, in a small bowl whisk together the tomato sauce, mustard, Worcestershire, syrup, and chili powder. Drain any excess oil from the cooked turkey and reduce the heat to medium-low. Gently stir in the beans and tomato sauce mixture, and cook for 5 to 7 minutes, until hot throughout.
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