Turkey Zucchini Chili

2 lbs of lean ground turkey
1 cup of chopped celery hearts (the leafy parts)
1 bunch of green onions, chopped
4 chopped zucchinis
1 package of taco seasoning mix
1 tsp ground coriander
1 tsp dried oregano
1 tsp chili pepper flakes
1 (7 oz) can of tomato paste
1 (15 oz) can of beef broth
1 (15 oz) can of crushed tomatoes
1 (15 oz) can of Mexican style stewed tomatoes
1 (15 oz) can of plain stewed tomatoes
1 (15 oz) can of garbanzo beans (aka chickpeas)
2 (15 oz) cans of red kidney beans
2 (15 oz) cans of black beans
1/2 cup of salsa or taco sauce

In a big pot, brown the turkey on medium heat, using a spatula or spoon to break it up and stir it around. Once it's cooked, drain off the excess fat. Add the celery, onion, and zucchini and cook for another couple of minutes. Stir in the seasonings (taco packet, coriander, oregano, pepper flakes). Stir in the the tomato paste. Slowly stir in the beef broth. Now that you've got some liquid in the pan, you can turn up the heat to medium-high or high. Add the rest of the tomatoes, the salsa, and the beans. Mix everything together and let it hang out on the stove for about 10 or 15 minutes, stirring occasionally.

Makes 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user BANANNA620.