Ingredients

Start to finish: 30 minutes

1 pound 99 percent fat-free ground turkey breast
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, seeded and chopped
4 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
3/4 teaspoon cinnamon
2 cups corn kernels, fresh or frozen
1/4 cup chopped pitted green olives
1 tablespoon capers, rinsed
3 tablespoons tomato paste
1 1/2 cups water
12 corn tortillas (optional)

Directions

In a large nonstick skillet over medium-high heat, saute the turkey, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander set over a plate and set aside.

Return the skillet to the stove over medium heat and add the oil. Once the oil is hot, add the onion, garlic and bell pepper. Saute, stirring often, until the vegetables have softened, 2 to 3 minutes.

Add the chili powder, oregano, cumin and cinnamon. Continue cooking, stirring, until fragrant, about 1 minute. Add the corn, olives, capers, tomato paste, water and the browned meat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Serve with warm corn tortillas if desired.

Makes six 1-cup servings.

Nutrition information per serving: 186 calories, 5 g total fat (1 g saturated), 22 g protein, 17 g carbohydrate, 4 g fiber, 178 mg sodium.