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
- 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.
- 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 |
