can (28 ounces) tomatoes, undrained, coarsely chopped
1
cup coarsely chopped onion
1
red bell pepper, chopped
2
cloves garlic, minced
2
fresh jalapeño peppers,* seeded, minced
1
tablespoon chili powder
1-1/2
teaspoons ground cumin
1-1/2
teaspoons ground coriander
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried marjoram leaves
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon ground cinnamon
2
cups cooked turkey, cut into 1/2-inch cubes
1
can (16 ounces) black beans, drained, rinsed
1/2
cup coarsely chopped fresh cilantro
4
tablespoons shredded reduced fat Cheddar cheese
*Jalapeño peppers can sting and irritate the skin; wear rubber or plastic gloves when handling peppers and do not touch eyes. Wash hands after handling.
1. Combine tomatoes with juice, onion, bell pepper, garlic and jalapeños in 3-quart microwave-safe dish. Stir in chili powder, cumin, coriander, oregano, marjoram, pepper flakes and cinnamon; cover.
2. Microwave at HIGH (100% power) 10 minutes, stirring once after 5 minutes. Stir in turkey and beans; cover. Microwave at HIGH 4 minutes more or until heated through; stir in cilantro. To serve, ladle into bowls; sprinkle each serving with 1 tablespoon cheese.
Click here for printable version
