Nutrition info - Recipes

Turkey Chili

You think you've bean there, done that, but you haven't until you've tried this terrific turkey chili that's loaded with goodness. No doubt you'll veg out.

Turkey Chili


For 8 people

  • 2 cup(s) chopped zucchini
  • 1 teaspoon(s) olive oil
  • 1 cup(s) onion, chopped
  • 2 cup(s) celery, chopped
  • 1 cup(s) bell peppers, chopped
  • 2 teaspoon(s) fresh garlic, chopped
  • 16 ounce(s) chopped cooked turkey
  • 1 1/2 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin seed
  • 2 cup(s) diced canned tomatoes, no-salt-added variety
  • 4 cup(s) canned kidney beans, rinsed and drained
  • 2 cup(s) low sodium vegetable broth
  • 1 teaspoon(s) 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. Serve immediately.

Nutrition facts

  • Kcal: 264.69 kcal
  • Fibers (g): 7.24g
  • Sodium (mg): 372.37mg
  • Carbs: 27.53g
  • Fat: 6.14g
  • Saturated fat (g): 1.55g
  • Proteins: 24.87g