Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 small or 1/2 large onion (chopped)
  • 1 red bell pepper (chopped)
  • 3 cloves garlic (chopped)
  • 1.25 lb. extra lean ground turkey
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano
  • 1 15 ounce can low sodium diced tomatoes
  • 1 15 ounce can kidney chili beans
  • 3 cups low sodium chicken broth
  • 2 zucchini (quartered and chopped)
  • 3 cups fresh chopped kale
  • Salt and pepper to taste

Instruction

  • Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and saut for 5 minutes or until fragrant.
  • Stir in garlic and peppers and cook for 5 more minutes. Add in ground turkey, chili powder, cumin, salt and pepper; breaking down the turkey with a spatula until you have small crumbles.
  • Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Add in the zucchini and kale, turn down to a simmer and cook for another 10-15 minutes or until the veggies are tender.
  • Serve with your favorite chili toppings. Enjoy!