Snowy Day Chili

Served 6

1 Tbs olive oil

1 yellow onion, chopped

4 cloves garlic, minced

1 lb ground turkey

2 tsp ground cumin

1 1/2 tsp chili powder

1 zucchini, chopped

3 carrots, peeled and chopped

1 red bell pepper, chopped

1 (14.5 oz.) can fire roasted diced tomatoes

1 cup low-sodium vegetable broth

1 (15 oz.) can red kidney beans, drained and rinsed

1/2 cup fresh cilantro, chopped

hot sauce, optional

1. Chop onion, zucchini, carrots, red pepper.

2. Mince garlic.

3. Drain and rinse kidney beans.

4. In a sauce pot, sauté onion and garlic gently in oil until soft and fragrant.

Add turkey and continue to cook for additional 3 minutes.

5. Add cumin and chili powder and stir to coat vegetables and turkey.

6. Add zucchini, carrots, pepper, tomatoes, and broth. Add enough broth to

cover vegetables.

7. Bring to a boil. Immediately reduce heat and simmer for 20 minutes.

8. Stir in kidney beans and simmer for 2 more minutes.

9. Serve over rice if desired.

Notes

This chili gets better with age - leftovers will be delicious. You can also freeze any leftovers.

Toppings

Guacomole

Shredded cheese

Salsa

Cilantro