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Lunch: 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!
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cooking spray
1 small onion, diced
2 medium carrots, diced
1 medium zucchini (6 ounces), diced
1 clove garlic, minced
16 oz lean ground turkey
1 (14.5 oz) can, no-salt-added diced tomatoes
1 (28 oz) can, no-salt-added crushed tomatoes
1 (15.8 oz) can great Northern beans, rinsed and drained
1 (15.25 oz) can no-salt-added kidney beans, rinsed and drained
1/2 tsp ground black pepper
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
Instructions
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.
Recipe Cost = $10.00
Choices/Exchanges: 1 Starch, 2 Nonstarchy Vegetable, 2 Lean Protein
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this dish can be made gluten-free.
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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 235 kcal | ||
| Fat 5 g | ||
| Carbohydrate 27 g | ||
| Protein 20 g | ||
| Cholesterol 45 mg | ||
| Saturated Fat 1.4 g | ||
| Sodium 170 mg | ||
| Sugar 8 g | ||
| Fiber 8 g | ||
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