|Preparation Time||15 Minutes|
|Cook Time||45 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Turkey; Kidney Beans|
|Category||Poultry; Beans & Legumes|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Gluten Free|
2 cups zucchini, chopped
1 teaspoon olive oil
1 cup onion, chopped
2 cups celery, chopped
1 cup bell peppers, chopped
2 teaspoons fresh garlic, chopped
1 pound cooked turkey, chopped
1 1/2 tablespoons chili powder
1 teaspoon cumin seed
2 cups diced canned tomatoes, no-salt-added variety
4 cups canned kidney beans, rinsed and drained
2 cups low-sodium vegetable broth
1 teaspoon brown sugar
Preheat the oven to 475ï¿½F.
Coat a glass baking dish with an even layer of cooking spray. Arrange a single layer of zucchini on the bottom of the dish, and bake for 8-10 minutes.
Add the oil to a Dutch oven, and heat over low heat. Sautï¿½ the chopped onions until tender, then add the celery, peppers, garlic, turkey, chili powder, and cumin seed. Stir well to combine, then cover and simmer for 5 minutes.
Add the tomatoes, kidney beans, vegetable broth, brown sugar, and roasted zucchini. Stir well, cover, and simmer for 15 minutes.
Ladle approximately 1 1/2 cups of chili into each dinner bowl, and serve immediately.
Calories: 277 cal
Total fat: 5g
Saturated fat: 2g