Vegetable Turkey Chili


2 10oz cans Rotel Diced Tomatoes w/Lime Juice & Cilantro

1.25 lb pkg of 97% extra lean all white ground turkey

1 jalapeno pepper, seeded and chopped (or 2 TBSP diced from a jar)

3 medium zucchini, chopped                                         2 15oz can tomato sauce

2 medium onions, chopped                                             1 15oz can pinto beans

1medium green pepper, chopped                                   1 15oz can black beans

1 large red bell pepper, chopped 1 tsp ground cumin

1 8oz container sliced mushrooms, chopped 1 tsp salt

1 bunch fresh cilantro, chopped  (for garnish) 2 tsp onion powder

Truvia packets, sugar substitute 2 TBSP chili powder

In a large stock pot, saute zucchini, onions, peppers and mushrooms in 1/2 cup water until tender.  The vegetables will saute more quickly with the lid on.  Once the vegetables are soft, remove lid so the excess water can evaporate out.  In a separate pan, cook ground turkey, sprinkled with onion powder, until done.  When ground turkey is done chop into small pieces.  In stockpot with vegetable/bean mixture, add ground turkey, Rotel tomatoes, tomato sauce, Truvia, seasonings, beans and jalepenos.  Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes.  Stir occasionally.  

*Garnishing with cilantro is optional

*Vegetarian option:  omit the ground turkey

**When in a time crunch, buy creole seasonings already chopped to replace the 2 onions and 1 bell pepper.  I use about 1 1/2 large containers of chopped seasoning vegetables.  I still add I large red bell pepper.  I also opt for the diced jalapenos in a jar to save time.

This recipe is super delicious, healthy and easy.  What's not to love?!

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