2 Tbsp extra virgin olive oil
1 onion, diced
4 cloves of garlic, minced
1/2 lb. lean (93/7) ground turkey
3 dashes lemon pepper
3 dashes seasoned salt
2 - 14.5 oz. cans diced tomatoes with green chiles
1 - 16 oz. can chili beans (medium heat)
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp Italian seasoning
1 tsp crushed red pepper flakes
Heat large pot over medium-high heat for several minutes. Add olive oil, then add garlic and onion; stir to coat. Cook until onion is translucent (about 3 minutes), then add ground turkey. Season with lemon pepper and seasoned salt. Stir to crumble turkey and cook until turkey is just no longer pink (do NOT overcook or else turkey will quickly dry out!). Add cans of tomatoes and chili beans as well as all remaining seasonings. Stir until well combined. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes. Serve over hot rice, and top with low-fat shredded cheese and a dollop of low-fat sour cream. Enjoy!
(Prep time: 5 minutes, Cook time: 40 minutes)
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