Even though I’ve cooked falafel previously, I feel that the method for making the patties ends up being quite labor-intensive given that this recipe is essentially deconstructed and served with additional complimentary vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 cup frozen corn
- 2 stalks celery, chopped
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup salsa
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon cayenne pepper (Optional)
- 1 teaspoon Creole seasoning (such as Tony Chachere’s®)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 cup shredded reduced-fat Cheddar cheese
Instructions
- Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
- Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.
- Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.
- Use your favorite low-fat cheese.
- Control heat by using mild or hot salsa and by adjusting the amount of cayenne. I use mild salsa and omit the cayenne and my kids love it.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 872 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |