Turkey & Veg Chili

3 tbsp Olive Oil
20 oz Jennie-O Lean Ground Turkey
8 oz fresh Portabella Mushrooms
2 medium zucchini, coarse cut
2 medium Green Bell Pepper, coarse cut
2 medium sweet onions, coarse cut
2 tbsp Chili powder
2 tsp Garlic powder
1 tsp Cumin Powder
1 28-30 oz can Crushed Tomatoes
1 8 oz can Tomato Sauce
3 cup (8 fl oz) Water, tap (use to rinse out tomato cans)
2 cans dark red Kidney beans, rinsed

1. crumble and brown meat in olive oil in dutch oven
2. add coarsely chopped onion, peppers, mushrooms, and zucchini into pot and cook for a couple of minutes
3. add chili, garlic and cumin and stir
4.add canned crushed tomato and tomato sauce and water, stir well and bring to simmer
5. add rinsed kidney beans to simmering pot and cook for 1 hour on low


Serving Size: recipe makes 10 servings of approximately 2 cups

Number of Servings: 1

Recipe submitted by SparkPeople user KRAZEE4KIDS.