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Summer Vegetable Turkey Chili
Course
Main Course, Soup
Servings
8
Author
Amye Melton
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