Hearty turkey chili – Mayo Clinic

Dietitian’s tip:

This chili can make good use of leftover roasted turkey.

Elements

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

Instructions

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.