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Turkey and Zucchini Chili

Perfect for filling up your tummy, but not breaking the carb bank!

Ingredients

  • 1.5 lb 93/7 lean ground turkey (or use 93/7 ground beef if your family prefers it)
  • 1 white onion, diced (270 g)
  • 2 zucchini, cut into small chunks. Dice it super fine if your family doesn't like anything green in their food! (468 g)
  • 2 tsp garlic
  • 1 tsp salt
  • 1.5 TBSP chili powder
  • 3/4 tsp cumin
  • 3/4 tsp oregano
  • 1/8 tsp cayenne pepper
  • 3 TBSP tomato paste (~ 49 g)
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 tsp Worcestershire sauce

Instructions

  • In a large soup pot, combine the ground turkey, zucchini, onions, garlic, and salt. Cook over medium heat, crumbling the turkey as it cooks, until the turkey is no longer pink.
  • Once the turkey is completely cooked through, add in spices, tomato paste, beans, diced tomatoes, and Worchestershire sauce. Stir to combine and then allow the chili cook on medium heat until it begins to bubble.
  • Turn the heat to low, and allow the chili to simmer on the stove for an hour. After the hour is done, try the chili and adjust seasonings as desired.
  • Serve with shredded cheese, green onions, chips, cilantro, avocado, etc. and enjoy!

Notes

Macros for 1/6 of the recipe are rounded to 10F/24C/28P, or about 297 calories. 
To find this recipe on MyFitnessPal, search "How We Macro Turkey and Zucchini Chili."