Turkey Chili
You think you’ve bean there, done that, but you haven’t until you’ve tried this terrific turkey chili that’s loaded with goodness. No doubt you’ll veg out.
Ingredients
- 2 cup(s) chopped zucchini
- 1 teaspoon(s) olive oil
- 1 cup(s) onion, chopped
- 2 cup(s) celery, chopped
- 1 cup(s) bell peppers, chopped
- 2 teaspoon(s) fresh garlic, chopped
- 16 ounce(s) chopped cooked turkey
- 1 1/2 tablespoon(s) chili powder
- 1 teaspoon(s) cumin seed
- 2 cup(s) diced canned tomatoes, no-salt-added variety
- 4 cup(s) canned kidney beans, rinsed and drained
- 2 cup(s) low sodium vegetable broth
- 1 teaspoon(s) brown sugar
Instructions
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Preheat the oven to 475 F.
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Spray a glass baking dish with cooking spray.
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Arrange the zucchini in a single layer in the baking dish.
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Roast for 8 to 10 minutes until slightly tender and lightly browned.
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While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot.
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Saute over low heat until the onions are browned.
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Add the celery and peppers and continue to saute.
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Add garlic, turkey, chili powder and cumin seed.
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Cover and simmer for about 5 minutes.
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Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini.
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Cover and simmer for 15 minutes.
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Serve immediately.
Nutrition
Calories: 2117.51kcalCarbohydrates: 220.26gProtein: 198.98gFat: 49.09gSaturated Fat: 12.41gCholesterol: 494.44mgSodium: 2978.96mgFiber: 57.94gSugar: 65.94g
Tried this recipe?Let us know how it was!