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
4 cups canned kidney beans, rinsed and
2 cups low-sodium vegetable broth
1 teaspoon brown sugar
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.
Serving size: About 2 cups
Calories 277 Cholesterol 43 mg
Protein 26 g Sodium 315 mg
Carbohydrate 32 g Fiber 9 g
Total fat 5 g Potassium 764 mg
Saturated fat 1.5 g Calcium 84 mg
Monounsaturated fat 2 g