Turkey and Veggie Chili

This chili makes a great one-pot meal. The beans provide healthy carbs, the turkey provides lean protein, and the carrots, zucchini, onion and tomatoes supply the veggies. Quick, easy, healthy and perfect on a cold winter day!

 

 

 

Ingredients

Serves: 8

Serving Size: 1 cup per serving

  • 1 small onion (diced)
  • 2 medium carrots (diced)
  • 1 medium zucchini (diced)
  • 1 clove garlic (minced)
  • Nonstick cooking spray
  • 16 oz lean ground turkey
  • 1 (14.05 oz) can no-salt-added canned diced tomatoes
  • 1 (28 oz) can no-salt-added canned crushed tomatoes
  • 1 (15.8 oz) can no-salt-added Great Norther beans (rinsed and drained)
  • 1 (15 oz) can no-salt-added kidney beans (rinsed and drained)
  • ½ tsp black pepper
  • 1 tbsp no-salt added chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder

 

Directions

  1. Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.
  2. Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.

Nutrition Facts

Calories 240
Total Fat 5.0 g
    Saturated Fat 1.4 g
    Trans Fat 0.1 g
    Polyunsaturated Fat 0.0 g
    Monounsaturated Fat 0.0 g
Cholesterol 45 mg
Sodium 85 mg
Potassium 970 mg
Total Carbohydrate 29 g
    Dietary Fiber 9 g
    Sugars 8 g
    Added Sugar 0 g
Protein 19 g
Phosphorus 280 mg