Hearty turkey chili-Make a double recipe

[Dave Barry]

Dietitian's tip: This chili uses roasted vegetables and turkey meat instead of ground beef for a full, hearty flavor.
Serves 8
Ingredients
2 cups chopped zucchini
1 teaspoon olive oil
1 cup chopped onion
2 cups chopped celery
1 cup chopped bell peppers
2 teaspoons chopped fresh garlic
1 pound chopped cooked turkey
1 1/2 tablespoons chili powder
1 teaspoon cumin seed
2 cups diced canned tomatoes, no-salt-added variety
4 cups canned kidney beans, rinsed and drained
2 cups low-sodium vegetable broth
1 teaspoon brown sugar
Directions
Preheat the oven to 475 F.
Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned.
While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes.
Ladle into warmed individual bowls. Serve immediately.
Nutritional analysis per serving
[TABLE="class: MsoNormalTable"]
[TR]
[TD="colspan: 4"] Serving size: About 1.5 cups
[/TD]
[/TR]
[TR]
[TD="width: 35%"] Calories
[/TD]
[TD] 277
[/TD]
[TD="width: 35%"] Sodium
[/TD]
[TD] 315 mg
[/TD]
[/TR]
[TR]
[TD="width: 35%"] Total fat
[/TD]
[TD] 5 g
[/TD]
[TD="width: 35%"] Total carbohydrate
[/TD]
[TD] 32 g
[/TD]
[/TR]
[TR]
[TD="width: 35%"] Saturated fat
[/TD]
[TD] 1.5 g
[/TD]
[TD="width: 35%"] Dietary fiber
[/TD]
[TD] 9 g
[/TD]
[/TR]
[TR]
[TD="width: 35%"] Monounsaturated fat
[/TD]
[TD] 2 g
[/TD]
[TD="width: 35%"] Protein
[/TD]
[TD] 26 g
[/TD]
[/TR]
[TR]
[TD="width: 35%"] Cholesterol
[/TD]
[TD] 43 mg
[/TD]
[TD]
[/TD]
[TD][/TD]
[/TR]
[/TABLE]

 

[Nelson Vergel]

Can you use a crock pot?

 

[Dave Barry]

Nelson,

To be honest, I am unsure how you'd manipulate this recipe if you used a crock-pot. The only part of the recipe that is a hassle is roasting the zucchini in the oven. Also, it would be best to use fresh tomatoes as compared to canned. The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A

"The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Acidity -- a prominent characteristic of tomatoes -- causes BPA to leach into your food."

 

[Bass]

sounds good, i'll have to try this. thanks Dave!