Mexican

Turkey and vegetable chili is for Dinner.

Turkey and vegetable chili takes 20 minutes to prepare.

Turkey and vegetable chili takes 60 minutes to cook.

Turkey and vegetable chili makes 8 servings.

The ingredients for Turkey and vegetable chili are:

1 can Bush's Hot chili beans
1 can Bush's Medium Chili beans
1 can garbanzo beans
1 can refried black beans (southwest)
2 cans black beans (southwest)
1 small can tomato paste (low-sodium)
2 c. low-sodium beef broth
1 large onion - diced
1-2 green peppers
4 cloves garlic (chopped or minced)
8-10 small zuchinni (half-moon shaped)
1 lg bunch kale -chopped
1 lb lean ground turkey

Season with desired amounts of cumin, chili powder, onion powder, salt, pepper, cayenne.

Here is how you make Turkey and vegetable chili:

Saute onion and green pepper together until softened. Add garlic, cook another 3 minutes. Add ground turkey (season if desired) cook until pink is gone. Add all cans of beans, tomato paste. Stir in beef broth. Add enough to be just past desired final consistency. Chili will thicken while it cooks. You can add more as needed later. Add desired seasonings. Cook for up to 2 hours, then add zuchinni. Taste for seasoning again and add as desired. About 15 minutes before serving, add roughly chopped kale. Stir all ingredients together. Serving Size:?Makes 6-8 servings

The nutritional information for Turkey and vegetable chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 487.4

• Total Fat: 7.1 g
• Cholesterol: 30.0 mg
• Sodium: 1,411.5 mg
• Total Carbs: 75.7 g
• Dietary Fiber: 22.4 g
• Protein: 31.8 g

Turkey and vegetable chili is Mexican cuisine.