2 teaspoons olive oil
1 small onions, chopped
2 medium celery stalks, chopped
1 medium bell peppers, chopped
1 pound lean ground turkey
1 tablespoon chili powder
2 teaspoons dried basil
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
28 ounce can crushed tomatoes in tomato puree
1/4 cup ketchup
1 tablespoon Dijon mustard
1 cup frozen corn kernels, thawed
8 medium mixed grain hamburger rolls
Heat oil in a large nonstick saucepan over medium high heat. Add onion, celery and bell pepper and saute until tender, 3 minutes. Add turkey and saute until browned, breaking up the meat as it cooks, 5 minutes. Add chili powder, basil, salt, black pepper and cayenne; stir to coat. Add crushed tomatoes, ketchup and mustard; mix well. Bring mixture to a boil, reduce heat, partially cover and simmer, stirring occasionally, 30 minutes. Stir in corn and simmer 2 minutes to heat through. Spoon mixture onto rolls and serve hot.
Serves 8. 5 points per serving.
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