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Southwest Turkey Bulgur Dinner Recipe

Southwest Turkey Bulgur Dinner Recipe photo by Taste of Home

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In the past few years, I’ve been trying to incorporate more whole grains in our dinners. Bulgur is one of my favorite grains to work with because of its quick cooking time. Besides being high in fiber and rich in minerals, it has a mild, nutty flavor that my kids enjoy. —Maria Vasseur, Valencia, California

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Southwest Turkey Bulgur Dinner Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

8 ounces lean ground turkey
1 small onion, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1-1/2 cups water
1/2 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup bulgur
TOPPING:
1/2 cup fat-free plain Greek yogurt
1 tablespoon finely chopped green onion
1 tablespoon minced fresh cilantro

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/4 cups with 2 tablespoons topping equals 387 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 628 mg sodium, 59 g carbohydrate, 14 g fiber, 27 g protein.

Originally published as Southwest Turkey Bulgur Dinner in Healthy Cooking December/January 2013, p50

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Southwest Turkey Bulgur Dinner

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Reviewed on May. 12, 2013 by hamsamiches

Tasted okay, but it was too one-dimensional. Cumin is really all I could taste. Used black beans instead of kidney beans and hot Rotel tomatoes instead of mild, so it was pretty spicy. Most likely will not make again. To anyone looking to make this, I recommend decreasing the cumin by half.

Reviewed on Nov. 25, 2012 by mkaskela

I ended up doubling the amount of turkey, used quinoa instead of bulgur, and doubled the toppings, but overall it turned out fantastic! Even my husband, who is not a big fan of healthy recipes, really enjoyed it.