Ingredient

• 1 pound lean ground turkey
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 teaspoon olive oil
• 2 cups water
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups uncooked multigrain penne pasta
• 1/4 cup reduced-fat sour cream
• 1/4 cup minced fresh cilantro

Direction

1. 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.
2. 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.