Black Bean & Zucchini Chili

Black Bean & Zucchini Chili

1 1/2 pounds ground turkey
1 Tbl olive oil
1 large onion, chopped
2 cloves garlic, chopped
3 medium zucchini – cut into 1/2 chunks
1 28 oz. can firest roasted crushed or diced tomatoes
1 8 oz can tomato sauce
1/4 tsp each; adobe chili powder, ground cumin
1 Tbl chili powder
Pinch of kosher salt
1 15 can black beans, rinsed
Optional toppings – fresh chopped cilantro, diced tomatillo, chopped scallions, sour cream (we use plain Greek yogurt), shredded cheddar/Monterey Jack cheese

In a large Dutch oven over medium heat, brown ground turkey until mostly done.  Remove from pan to a paper towel lined plate.  Set aside.

In the pan over medium heat, add olive oil and coat bottom of pan.  Add the chopped onion and cook until slightly brown and softened, about 4 – 5 minutes, stirring often.  Add garlic and cook while stirring, another minute until garlic is lightly browned.  Add cut up zucchini and cook another 2 – 3 minutes, stirring often.

Add canned tomatoes, tomato sauce, chili powders, cumin and salt.  Add cooked, ground turkey.  Cook over medium-high heat until zucchini is tender, about 10 – 12 minutes, stirring occasionally.  Add black beans and cook for another 5 – 7 minutes.

Reserve half of the chili for the next recipe, Chili-Stuffed peppers, if desired.  Chili serves 4 – 6, depending on size of servings.  Serving amount is doubled if using the full recipe for one meal.  Use toppings of choice.

Share to Print