This Veggie Chili called for fresh zucchini and yellow squash. Add diced tomatoes and kidney beans and a few other stir-ins and you have yourself a hearty meal that you’ll be heartbroken to see disappear!
A slice of cornbread is a great addition alongside a bowl of this edible treasure.
2 large zucchini, chopped
1 large yellow squash, chopped
1 large onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt (or salt substitute)
1 pound ground turkey, browned and drained
1 (1.25-ounce) package chili seasoning mix (I used Kroger Original Chili Seasoning Mix, lower-sodium variety)
1 (14.5-ounce) can diced tomatoes, undrained (I used the no-salt-added variety)
1 (16-ounce) can kidney beans, undrained
Sauté zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add salt and browned and drained ground turkey; cook 1 minute. Stir in chili seasoning mix, tomatoes, and beans; bring to a boil over medium-high heat; reduce heat to medium low and simmer, covered, stirring occasionally, for 10 minutes. Makes 6 cups. (Source: My adaptation of a Veggie Chili recipe in Southern Living October 2012)