Turkey and Veggie Chili
2 tbsp Olive Oil
1 lb lean ground turkey
2 tbsp chopped garlic
½ medium onion, diced
1 c red wine
1 ½ tsp salt
1 tsp ground black pepper
1 tsp ground cumin
1 ½ tsp dried oregano
3 tsp mild chili powder
2 tsp paprika
1 large zucchini, diced
1 medium jalapeno pepper, diced
1 4 oz. can diced green chilies
1 15 oz. can of kidney beans, drained
1 10 or 15 oz. can of diced tomatoes with liquid
In a large pot or dutch oven heat oil over medium heat. Brown the ground turkey with the oil for about 3 minutes. Add the garlic, onion, spices and wine and cook for 3 minutes. Add all other ingredients, stir well, cover and cook on medium heat for about 10-15 minutes or until zucchini is tender. Adjust salt and pepper to taste. Serve over brown rice with a sprinkle of grated cheddar cheese. Serves 4-6.
holly berry said,
January 8, 2010 @ 9:05 pm
OMG! I made turkey veggie chili the other night too! I use the muir glen fire-roasted crushed tomatoes, which I think makes a huge difference.