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Turkey-Vegetable Chili


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Rate this recipe 4.4/5 (25 Votes)


  • 1/2 cup chopped green bell pepper
  • (about 1 small)
  • 1/4 cup chopped onion (about
  • 1 small)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons olive or vegetable oil
  • 3 cups cut-up cooked turkey or
  • chicken
  • 1/2 cup water
  • 1 tablespoon chopped fresh or
  • 1 teaspoon dried oregano
  • leaves
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (16 ounces) whole
  • tomatoes, undrained
  • 1 package (10 ounces) frozen
  • mixed vegetables
  • 2 cups 1/2-inch. slices zucchini
  • (about 2 medium)



Step 1

Cook bell pepper, onion and garlic in
oil in 3-quart saucepan over medium
heat about 3 minutes, stirring fre-
quently, until onion is tender. Stir in
remaining ingredients except frozen
vegetables and zucchini; break up to-
matoes. Heat to boiling; reduce heat.
Cover and simmer 1 hour, stirring oc-
casionally. Stir in frozen vegetables
and zucchini. Heat to boiling; reduce
heat. Simmer uncovered about 5 min-
utes, stirring occasionally, until zuc-
chini is crisp-tender.

Microwave Directions: Place the
bell pepper, onion, garlic and oil in
Sooart microwavable casserole. Cover
tightly and microwave on high 3 min-
utes. Stir in remaining ingredients ex-
cept frozen vegetables and zucchini;
break up tomatoes. Cover tightly and
microwave IS minutes. Stir in frozen
vegetables. Cover tightly and micro-
wave 10 minutes. Stir in zucchini. Cover
tightly and microwave 3 to 6 minutes
or until zucchini is crisp-tender.

Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 200 Protein 36%
Protein, g 24 Vitamin A 100%
Carbohydrate, g 13 Vitamin C 24%
Fat, g 6 Thiamin 8%
Cholesterol, g 55 Riboflavin 12%
Sodum, mg 510 Niacm 26%
Potassium, mg 690 Calcium 6%
Iron 18%

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