Turkey + Veggie Chili Recipe
Servings: 6 servings
Calories: 67kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small or 1/2 large onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic chopped
- 1.25 lb. extra lean ground turkey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 15 ounce can low sodium diced tomatoes
- 1 15 ounce can kidney chili beans
- 3 cups low sodium chicken broth
- 2 zucchini quartered and chopped
- 3 cups fresh chopped kale
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and saut for 5 minutes or until fragrant.
- Stir in garlic and peppers and cook for 5 more minutes. Add in ground turkey, chili powder, cumin, salt and pepper; breaking down the turkey with a spatula until you have small crumbles.
- Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Add in the zucchini and kale, turn down to a simmer and cook for another 10-15 minutes or until the veggies are tender.
- Serve with your favorite chili toppings. Enjoy!
Video
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 37.5mg | Calcium: 37mg | Iron: 1.6mg