By Mayo Clinic Staff members

Dietitian’s tip:

This chili can make good use of leftover roasted turkey.

Range of servings

Serves eight

  1. Nutritious carb
  2. Large Fiber


  1. two cups chopped zucchini
  2. two teaspoons olive oil
  3. 1 cup chopped onion
  4. two cups chopped celery
  5. 1 cup chopped bell peppers
  6. two teaspoons chopped contemporary garlic
  7. 1 pound chopped cooked turkey
  8. 1 1/two tablespoons chili powder
  9. 1 teaspoon cumin seed
  10. two cups diced canned tomatoes, no-salt-extra
  11. 4 cups canned kidney beans, rinsed and drained
  12. two cups reduced-sodium vegetable broth
  13. 1 teaspoon brown sugar


Heat the oven to 475 F. Spray a glass baking dish with cooking spray. Prepare the zucchini in a one layer in the baking dish. Roast for eight to ten minutes until a little tender and flippantly browned.

Though the zucchini is roasting, incorporate the oil and chopped onions to a dutch oven or soup pot. Saute above reduced warmth until the onions are browned. Increase the celery and peppers and go on to saute. Increase garlic, turkey, chili powder and cumin seed. Deal with and simmer for about five minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Deal with and simmer for fifteen minutes. Ladle into warmed particular person bowls. Provide instantly.

Dietary assessment per serving

Serving measurement: About 1 1/two cups

  • Calories 251
  • Total fats 4 g
  • Saturated fats 1 g
  • Trans fats Trace
  • Monounsaturated fats two g
  • Cholesterol fifty seven mg
  • Sodium 161 mg
  • Total carbohydrate 28 g
  • Dietary fiber eight g
  • Added sugars .five g
  • Protein 26 g
  • Total sugars five g