Veggie loaded turkey chili
332cal, 26p, 19c, 13f (per meal)
3/4 cup (102g)
2/3 cup(s) (158mL)
2 dash (0g)
1/2 tbsp (3g)
1 tbsp (6g)
2 tbsp (16g)
3 clove (9g)
2 tbsp (30mL)
1 large (164g)
1 medium (2-1/2" dia) (110g)
1 large (323g)
1 can (405g)
1 can(s) (439g)
19 oz (544g)
1
In a large pot, heat the oil over medium heat. Add the onion and bell pepper and saute for about 5 minutes, until softened.
2
Stir in the garlic and spices, coating the vegetables, and cook for 1 minute until fragrant.
3
Add the ground turkey, breaking it apart with a spoon, and cook until browned. Stir in the zucchini and continue cooking until softened, 2-4 minutes.
4
Add the water, corn, black beans, tomatoes, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for 30 minutes. Serve.