Turkey and Veggie Chili

Turkey and Veggie Chili
Summary

This chili makes a great one-pot meal. The beans provide healthy carbs, the turkey provides lean protein, and the carrots, zucchini, onion and tomatoes supply the veggies. Quick, easy, healthy and perfect on a cold winter day!

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Budget Friendly Dinner Gluten-Free Lunch Main Dish One Pot High in Fiber Veggie Rich Comfort Food Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 235

  • Total Fat 5g
    • Saturated Fat 1.5g
  • Cholesterol 45mg
  • Sodium 170mg
  • Total Carbohydrate 27g
    • Dietary Fiber 8g
    • Total Sugars 8g
  • Protein 20g
  • Potassium 940mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 2 Lean protein

Budget Friendly Dinner Gluten-Free Lunch Main Dish One Pot High in Fiber Veggie Rich Comfort Food Mexican/Southwestern
Ingredients

Ingredients

  • small onion (diced )
    1
  • medium carrots (diced)
    2
  • medium zucchini ((6 ounces), diced )
    1
  • garlic (minced)
    1 clove
  • Cooking spray
    1
  • lean ground turkey
    16 oz
  • tomatoes (14.5 ounce, no-salt-added, diced)
    1 can
  • tomatoes (28 ounce, no-salt-added, crushed)
    1 can
  • Great Northern beans (15.8 ounce, rinsed and drained)
    1 can
  • kidney beans (15.25 ounce, no-salt-added, rinsed and drained)
    1 can
  • black pepper
    1/2 tsp
  • chili powder
    1 tbsp
  • cumin
    1 tsp
  • garlic powder
    1 tsp
Directions

Directions

  1. Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.

  2. Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.

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