This was the best chili we have had and hubby proudly made it. It was light with the turkey and zucchini as major players. The original recipe was to be more spicy but according to the chef, it should not be that way so out went the chilies and garlic.
It is unusual for me to take a second plate but I did. I was not full after one dish; it was really light. the original recipe called for bulgar and we chose brown rice in place of this. Hubby made it separately from the rest of the chili.
This is a great dish for the colder weather and my reaction to hubby was, you can make this once a week, for the rest of the cool and cold weather.
Turkey Chili Compliments of Hubby (adapted f
1 pound lean ground turkey
1 large onion, diced
2 medium zucchini, diced (about 3 1/2 cups)
2 tablespoons dried oregano
4 teaspoons ground cumin
1/2 teaspoon black pepper, freshly ground
2 15-ounce cans no-salt-added white beans, rinsed
1 tablespoon chili sauce (heat is up to you)
4 cups reduced-sodium chicken broth
Served on 2 cups of brown rice......
Heat oil in a heavy skillet over medium-high heat.
Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
Add oregano, cumin, pepper and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in white beans and chili sauce, then pour in broth.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 20 minutes.