2 tablespoons canola oil
2 1/2 pounds lean ground turkey (7% fat)
2 packages taco seasoning (1 ounce each)
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon chili pepper flakes (optional)
2 cups low-sodium chicken broth
2 cups mild salsa
4 cups canned, crushed tomatoes in puree
7-ounce can chopped green chili peppers
1 large onion, finely chopped (about 1 1/4 cups)
2 green bell peppers, diced
5 medium zucchinis, halved lengthwise and sliced (about 6 cups)
1. Heat oil in a large, nonstick saucepan over medium-high heat. Add ground turkey, and as it cooks, use a potato masher to crumble into small pieces. After about 4 minutes, add taco seasoning mix, coriander, oregano, and the chili flakes (if desired). Stir and continue cooking until turkey is well browned.
2. Add chicken broth, salsa, tomatoes, green chilies, onion, bell pepper, and zucchini. Bring to a boil, then cover the pan and reduce heat; simmer for 10-15 minutes.
3. Ladle the chili into individual bowls (or into freezer portions).
Yield: 10 servings
{ 1 comment… read it below or add one }
I live in Ohio and the weather got unusually cold this week for October. This put me in the mood for chili, but my husband and I just started phase 1 five days ago. I decided to make this even though I thought my husband may complain about the zucchini in it. He prefers his fried. He loved it!! He told me it was really good before I even had the chance to ask what he thought of it. I’ll be using this recipe again during the winter.