Turkey-Vegetable Chili

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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