• 1 pound ground turkey
  • 1 (15 oz.) can kidney or pinto beans, drained and rinsed
  • 1 can low-fat, low sodium chicken broth
  • 1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if you can find it)
  • 1 (6 oz.) can tomato paste
  • 1 tablespoon chili powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper


  1. In a large non-stick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat.
  2. Add the remaining ingredients and bring to a boil. Lower heat and simmer for 10 minutes.


Serving Size: 1 cup

Recipe Yield: Serves 4

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 293
Fat: 5 grams
Sodium: 596 milligrams
Cholesterol: 63 milligrams
Protein: 33 grams
Carbohydrates: 30 grams

Diabetic Exchanges

2 Starch, 4 Very Lean Meat

Book Title: Express Lane Diabetic Cooking

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.