Zucchini Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cans black beans (15 oz cans)2 cans red kidney beans (15 oz cans)2 cans garbanzo beans (15 oz cans)2 cans diced tomatoes (28 oz cans)1 can tomato paste (6 oz can)2 lbs 93% lean ground turkey4 cups sliced zucchini (about 4 zucchinis)2 cups diced, raw celery1 tbsp chili powder1 tbsp cayenne pepper1 tbsp cumin powder
Brown turkey on medium heat in a skillet (this will require at least a 12" pan to hold all ingredients). Add spices to turkey while browning (season to taste). Once turkey is mostly browned, add in zucchini. Continue to stir turkey and zucchini together until turkey is fully cooked.
Open all cans and drain liquid from tomatoes and beans. In a large pot (at least 8 qts), combine all beans, tomatoes, tomato paste, and celery. Cook on medium heat and mix contents well. Add in the turkey/zucchini mixture; mix well.
Cover and reduce to a simmer. Let sit for 2-3 hours, stirring occasionally, or until chili reaches desired thickness.
Makes approximately 18 1 cup (8 oz) servings.
Number of Servings: 18
Recipe submitted by SparkPeople user KSARASARA.
Open all cans and drain liquid from tomatoes and beans. In a large pot (at least 8 qts), combine all beans, tomatoes, tomato paste, and celery. Cook on medium heat and mix contents well. Add in the turkey/zucchini mixture; mix well.
Cover and reduce to a simmer. Let sit for 2-3 hours, stirring occasionally, or until chili reaches desired thickness.
Makes approximately 18 1 cup (8 oz) servings.
Number of Servings: 18
Recipe submitted by SparkPeople user KSARASARA.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 4.6 g
- Cholesterol: 44.5 mg
- Sodium: 671.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 9.0 g
- Protein: 14.5 g
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