My friends, Sandra and Alan, recently shared their abundant harvest of squash and zucchini with me. We have grilled it, fried it, and baked it. Most recently, I decided to make a summer vegetable chili. I know chili is something we usually all make in the colder months, but it was terrific!
I started with ground turkey for a lighter chili. I removed the seeds from both the zucchini and yellow squash, and I cooked it just long enough for the squash to be tender-crisp.
Made with tomatoes, peppers, onions, and the fresh squash, I will most definitely keep this recipe around! Not only was it delicious, but it was also low in carbs. I served the chili with shredded cheese and sour cream.
Summer Vegetable Turkey Chili
Servings 8
Ingredients
- 1 pound ground turkey
- 1 (14.5-oz.) can petite diced tomatoes undrained
- 1 (15-oz.) can black soy beans rinsed and drained
- 1 (4-oz.) can green chiles
- 1/2 cup chopped poblano pepper (approximately 1 pepper)
- 1/2 cup chopped onion
- 8 ounces water
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1/2 teaspoon ground cumin
- 2 teaspoons chicken boullion powder
- 1 cup chopped yellow squash
- 1 cup chopped zucchini
Instructions
- Cook turkey in a Dutch oven until no longer pink.
- Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
- In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
- Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
- Serve with desired toppings.
Notes
Nutrition: Net Carbs = 5 g.; Fat = 11 g.; Protein: 15 g.; Calories = 196
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