Spicy zucchini & turkey chili
| Prep Time: 20 min | Serves: 28 |
| Cooking Time: 120 min | Yield: 28 cups |
This is my all time ever favorite chili recipe. I made it up a long time ago.
Ingredients
- 8 1/2 cups Tomatoes, Diced
- 2 Whole Yellow Bell Pepper
- 3 1/2 cups Chili Beans
- 4 cups Ready To Serve Beef Broth
- 4 cups Raw Zuchinni
- 3/4 cup Yellow Onion, Raw
- 2 tbsp Chili Powder
- 12 oz Lean Ground Turkey
- 1 tbsp # Jalapeno Pepper, raw (average)
- 2 tbsp Corn Masa Harina Flour
Directions
Brown Ground turkey, onion and jalapeno pepper. Quarter and slice the zuchinni, chop the yellow pepper. Put everything in a crock pot or stock pot. Add the beef broth as desired. I like to use the Caroll Shelby chili seasoning kit -- I put the big bag of seasoning right in the chili, use the masa to thicken as desired. You can use the cayanne pepper to give your chili jus the right amount of heat. Its an additional 60 calories to the total recipe, but it wasn't listed as a choice on this web site so I went to the product web site. Cook the chili at a minimum until the veggies are soft -- or cook longer -- you can also add mushrooms and or celery.