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Ingredients
| canola oil - for salads, woks and light frying: 1 tsp |
| onions: 1 (Chopped) |
| garlic: 2 cloves |
| carrots: 2 (Sliced) |
| ground turkey: 1 lb |
| chili powder: 2 Tbl |
| paprika: 1 Tbl |
| ground cumin: 1 tsp |
| red pepper flakes: 1 1/2 tsp |
| red tomatoes: 2 (Chopped) |
| canned tomato sauce: 2 cups |
| chicken broth: 15 oz (fat-free) |
| apple cider vinegar: 1 1/2 Tbl |
| canned kidney beans: 1 1/2 cups (rinsed and drained) |
| green bell pepper: 1 (chopped) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| zucchini squash (chopped): 1 cup (1-2 zucchinnis, chopped up.) |
Turkey Chili
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
Add oil and onions to large pot over medium heat, cook until onions are soft. Add garlic and carrots, cook until garlic is softened. Add turkey and brown, stir to break up turkey into bite-sized pieces.
Add everything but beans and bell pepper. Bring to boil and reduce heat to simmer. Cover and cook for 40 minutes.
Add beans and bell pepper. Continue to simmer uncovered another 10 minutes.