Recipes for the South Beach Diet or Other Good Carb Diets

 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

Filed under: Soups and Stews, Phase 1