Prep Time: 15 mins
Total Time: 45 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 6
Ingredients
- 1 Tbs olive oil
- 1 onion, sweet, chopped
- 4 cloves garlic, minced
- 1 lb turkey, ground
- 2 tsp cumin, ground
- 1 &1/2 tsp chili powder
- 1 zucchini, chopped
- 3 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 & 1/2 cups tomatoes, canned diced (fire roasted)
- 1 cups vegetable broth, low-sodium
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 1/2 cup cilantro, chopped
- hot sauce optional
Directions
Prep
- Chop onion, zucchini, carrots, red pepper.
- Mince garlic.
- Drain and rinse kidney beans.
Make
- In a sauce pot, sauté onion and garlic gently in oil until soft and fragrant. Add turkey and continue to cook for additional 3 minutes.
- Add cumin and chili powder and stir to coat vegetables and turkey.
- Add zucchini, carrots, pepper, tomatoes, and broth. Add enough broth to cover vegetables.
- Bring to a boil. Immediately reduce heat and simmer for 20 minutes.
- Stir in kidney beans and simmer for 2 more minutes.
- Serve with cilantro and hot sauce, if using.
Tips from Elisa & Ellen: This chili gets better with age – leftovers will be delicious. You can also freeze any leftovers.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.