I quickly interrupt your sugar coma for a much healthier chili recipe…
The BOY has decided that we wouldn’t meal plan this week and since I spent the weekend up to my elbows in chocolate, sugars, and candy, I was okay winging it for dinner. But, I did want a healthy option for lunch this week.
I can’t figure out how this recipe hasn’t made the blog yet! If I had to guess, I’d say that it is hiding somewhere on one of these pages because it is one of my all time favorite chilies, but somehow I missed it on my Recipe Page. This is another classic…I’ve been making it for years. But since the BOY is not a fan of eggplant or zucchini, I haven’t made it as often this past year.
However, when I walked into the store with nothing planned and saw eggplant and zucchini on sale in the bins by the front door, I knew that I needed to have this chili. It’s probably strange to see me using my stove instead of my favorite crockpot. I have made this recipe in the crockpot before, but just didn’t have the time this week.
I love how easily this recipe comes together…it is so low maintenance!
And totally healthy and filling!
I was thrilled to have it for lunch this week, and you’ll love having something healthy in your fridge to dine on in between cookies and sweets!
Turkey and Vegetable Chili
From Weight Watchers Cookbook Everyone Loves Chicken
Ingredients
1 tbsp extra virgin olive oil
1 lb Lean ground turkey breast
1 large onion, chopped
2 garlic gloves, minced
1 jalapeno pepper, seeded and minced (I subbed in a can of mild green chilies)
1 28 ounce can crushed tomatoes (low sodium if able)
1 small eggplant, diced
2 zucchini, diced
2 tsp chili Powder
1 tsp cumin
1 tsp salt (optional in my opinion)
1/2 tsp oregano
1/2 cup water
Directions
Heat the oil in a nonstick Dutch oven over medium heat. Add the turkey ad cook, breaking it p with a wooden spoon, until browned, about 5 minutes. Add the onion, garlic, and jalapeno pepper; cook, stirring frequently, until softened and fragrant, about 4 minutes.
Add the tomatoes, water, eggplant, zucchini, chili powder, cumin, salt, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are well softened and the flavors are blended, about 40 minutes.
Serve covered in your favorite toppings ie cheese, scallions, and sour cream
Freezes well!
