Chili is delicious, but sometimes the ingredients list can be a little on the unhealthy side. Enter Lara Rondinelli-Hamilton and her newest offering, The Diabetes Cookbook. She told Tonia's Kitchen about her Turkey Veggie Chili recipe. As the name sounds, this chili is big on the vegetables. Things like onions and carrots are added to chili standards like beans (if you use canned, make sure it's low sodium) and diced tomatoes, for a fresh, healthy take on an American classic. Try it today!
- small onion(diced )
- 1
- medium carrots(diced)
- 2
- medium zucchini(diced )
- 1
- garlic(minced)
- 1 clove
- nonstick cooking spray
- 1
- lean ground turkey
- 16 oz
- canned diced tomatoes
- 1 (14.5-oz) can
- canned crushed tomatoes
- 1 (28-oz) can
- Great Northern beans(rinsed and drained)
- 1 (15.8-oz) can
- kidney beans(rinsed and drained)
- 1 (15-oz) can
- black pepper
- 1/2 tsp
- chili powder
- 1 tbsp
- cumin
- 1 tsp
- garlic powder
- 1 tsp
Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.
Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.
