Ingredients
8 ounces lean ground turkey1 small onion, chopped1 garlic clove, minced1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with mild green chiles1-1/2 cups water1/2 cup frozen corn1 tablespoon chili powder1 teaspoon ground cumin1/4 teaspoon pepper1/8 teaspoon salt1 cup bulgurTOPPING:1/2 cup fat-free plain Greek yogurt1 tablespoon finely chopped green onion1 tablespoon minced fresh cilantro
Preparation
In a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in the beans, tomatoes, water, corn, chili powder, cumin, pepper and salt. Bring to a boil. Stir in bulgur. Reduce heat; cover and simmer for 13-18 minutes or until bulgur is tender.
Remove from the heat; let stand 5 minutes. Fluff with a fork. Meanwhile, in a small bowl, combine the yogurt, green onion and cilantro. Serve with turkey mixture.
