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Turkey and Veggie Chili
10 min prep time
30 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Turkey and Veggie Chili
This chili makes a great one-pot meal. The beans provide healthy carbs, the turkey provides lean protein, and the carrots, zucchini, onion and tomatoes supply the veggies. Quick, easy, healthy and perfect on a cold winter day!
10 min prep time
30 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- 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.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 230
-
Total Fat
5g
- Saturated Fat 1.4g
- Trans Fats 0.1g
- Cholesterol 45mg
- Sodium 170mg
-
Total Carbohydrate
27g
- Dietary Fiber 8g
- Total Sugars 8g
- Protein 20g
- Potassium 930mg
- Phosphorous 280mg
Ingredients
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
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