Turkey Chili

• 1/2 lb ground turkey
• 1 cup pinto beans, drained and rinsed
• 1.5 cups diced tomato
• 1 bell pepper, diced
• 1.5 cups cooked diced zucchini (from about 2 cups raw)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 tbsp chili powder

• 1 lb ground turkey
• 2 cup pinto beans, drained and rinsed
• 3 cups diced tomato
• 2 bell pepper, diced
• 3 cups cooked diced zucchini (from about 2 cups raw)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 2 tbsp chili powder

• 1 1/2 lb ground turkey
• 3 cup pinto beans, drained and rinsed
• 4 1/2 cups diced tomato
• 3 bell pepper, diced
• 4 1/2 cups cooked diced zucchini (from about 2 cups raw)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 3 tbsp chili powder

• 2 lb ground turkey
• 4 cup pinto beans, drained and rinsed
• 6 cups diced tomato
• 4 bell pepper, diced
• 6 cups cooked diced zucchini (from about 2 cups raw)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 4 tbsp chili powder

1. Warm a large pot over medium, add the ground turkey, and cook, breaking it up, 5 to 6 minutes, until no pink remains, then spoon off the fat so the chili does not turn greasy.

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2. Add the bell pepper, mushrooms, and chili powder and cook 4 to 5 minutes, until the mushrooms soften and the spices smell toasty.

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3. Add the zucchini and cook 2 to 3 minutes, until it begins to soften.

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4. Pour in the diced tomato and pinto beans and stir well.
5. Bring to a gentle boil, then lower the heat and simmer, stirring now and then, 18 to 20 minutes, until thick and the turkey reaches 165°F in the center with no cold spots.

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6. Taste, season, and serve hot.

• Calories702
• Protein86g
• Carbs58g
• Fat17g
• Fiber18g
• Sodium178mg

• A Healthy Weight
• Steady Energy

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