Ingredients
1 pound lean ground turkey1 small onion, chopped1/4 cup chopped green pepper1 teaspoon olive oil2 cups water1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (8 ounces) no-salt-added tomato sauce2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon dried oregano2 cups uncooked multigrain penne pasta1/4 cup reduced-fat sour cream1/4 cup minced fresh cilantro
Preparation
In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat, crumbling turkey, until meat is no longer pink; drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.
