Thursday, October 4, 2007

Turkey-Vegetable Chili

Hooray for fall and chili season! This recipe is a little different slant on traditional chili, but it is yummy. Any of you on Weight Watchers--1 cup of this chili is only 1 point! Freezes well.

10 oz. extra-lean ground turkey breast
1 med onion, diced
2 (28 oz.) cans diced tomatoes
2 medium zucchini, sliced lengthwise and chunked
2 medium yellow squash, sliced lengthwise and chunked
1 (15 oz.) can black beans
2 (15 oz.) cans fat-free, reduced sodium chicken broth
4 stalks celery, sliced
2 green peppers, diced
1 (1 1/4 oz.) pkg dry chili seasonings

Spray large pot with nonstick spray; set over medium heat. Add turkey and onion and saute until browned, about 10 minutes.

Add tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until vegetables are tender, about 20 minutes.

Serves 20.

1 comment:

Libbie Ayers said...

My family and friends loved your Turkey Chili recipie :-) Will have to try more of them!

Keep Cooking!

Libbie