By Mayo Clinic Staff members

Dietitian’s idea:

This chili will make very good use of leftover roasted turkey.

Number of servings

Serves 8

  1. Healthy carb
  2. Substantial Fiber


  1. 2 cups chopped zucchini
  2. 2 teaspoons olive oil
  3. one cup chopped onion
  4. 2 cups chopped celery
  5. one cup chopped bell peppers
  6. 2 teaspoons chopped clean garlic
  7. one pound chopped cooked turkey
  8. one one/2 tablespoons chili powder
  9. one teaspoon cumin seed
  10. 2 cups diced canned tomatoes, no-salt-extra
  11. 4 cups canned kidney beans, rinsed and drained
  12. 2 cups lower-sodium vegetable broth
  13. one teaspoon brown sugar


Warmth the oven to 475 F. Spray a glass baking dish with cooking spray. Prepare the zucchini in a solitary layer in the baking dish. Roast for 8 to ten minutes till a little tender and evenly browned.

While the zucchini is roasting, incorporate the oil and chopped onions to a dutch oven or soup pot. Saute in excess of lower warmth till the onions are browned. Add the celery and peppers and go on to saute. Add garlic, turkey, chili powder and cumin seed. Address and simmer for about five minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Address and simmer for fifteen minutes. Ladle into warmed individual bowls. Serve promptly.

Dietary investigation for every serving

Serving dimensions: About one one/2 cups

  • Energy 251
  • Complete extra fat 4 g
  • Saturated extra fat one g
  • Trans extra fat Trace
  • Monounsaturated extra fat 2 g
  • Cholesterol 57 mg
  • Sodium 161 mg
  • Complete carbohydrate 28 g
  • Nutritional fiber 8 g
  • Added sugars .five g
  • Protein 26 g
  • Complete sugars five g