For a heartier dish, stir in a can or two of drained cannellini beans. Serve over warm polenta or rice, in taco shells, or in tortillas.

Ingredients:
2 Tablespoons canola oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 pounds ground turkey breast
1 can (14 ounces) tomato sauce
1 1/2 cups Welch's 100% Grape Juice made from Concord grapes
1 teaspoon mild chili powder (or to taste)
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped red onion, chopped cilantro, low fat sour cream, for garnish

Preparation:

1. In a large pot, cook the onion in the oil over medium heat until softened, about 8 minutes. Add the garlic to the pot and cook 1 minute. Add the turkey and cook, stirring often to break up the lumps, until lightly browned.
2. Stir in the tomato sauce, grape juice, chili powder, oregano, cumin, salt, and pepper. Bring to a simmer. Cook 20 minutes or until thickened.
3. Serve hot topped with red onion, cilantro, and sour cream.

Makes 6 servings

Nutrition Per Serving:
250 calories, 6g fat, 1g saturated fat, 29g protein, 19g carbohydrate, 65mg cholesterol, 600mg sodium, 2g fiber