Turkey Vegetable Chili Mac

¾ lb. ground turkey
1 can (about 15 oz.) black beans, rinsed and drained
1 can (about 14 oz.) diced tomatoes
1 cup frozen corn
½ cup chopped onion
2 cloves garlic, minced
1 tsp. Mexican seasoning
½ cup cooked elbow macaroni
1/3 cup sour cream

Spray large skillet with cooking spray and heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on low for 4 to 5 hours*.

Stir in macaroni. Cover; cook 10 minutes. Stir. Cover and cook for 20 – 30 minutes or until macaroni is tender. Serve with sour cream.

*Instead of using a slow cooker, a large pot can also be used on the stovetop to cook ingredients.

Recipe adapted from Diabetes Self-Management

Nutritional Info: 210 calories per serving; 24g carbohydrates; 20g protein; 4g fat; 30mg cholesterol; 340 mg sodium and 5g fiber

^{Recipe adapted from Diabetes Self-Management}