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