Hearty turkey chili – Mayo Clinic

Components

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

Directions

Warmth the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a one layer in the baking dish. Roast for 8 to 10 minutes until marginally tender and evenly browned.

When the zucchini is roasting, incorporate the oil and chopped onions to a dutch oven or soup pot. Saute about very low warmth till the onions are browned. Incorporate the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Protect and simmer for 15 minutes. Ladle into warmed personal bowls. Provide instantly.