By Mayo Clinic Employees

Dietitian’s idea:

This chili makes fantastic use of leftover roasted turkey.

Variety of servings

Serves eight

  1. Healthful carb
  2. Significant Fiber


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


Warmth the oven to 475 F. Spray a glass baking dish with cooking spray. Set up the zucchini in a solitary layer in the baking dish. Roast for eight to ten minutes right until slightly tender and flippantly browned.

Although the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over reduced heat right until the onions are browned. Increase the celery and peppers and keep on to saute. Increase garlic, turkey, chili powder and cumin seed. Include and simmer for about five minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Include and simmer for 15 minutes. Ladle into warmed specific bowls. Serve immediately.

Dietary analysis per serving

Serving size: About 1 1/two cups

  • Energy 251
  • Whole body fat 4 g
  • Saturated body fat 1 g
  • Trans body fat Trace
  • Monounsaturated body fat two g
  • Cholesterol fifty seven mg
  • Sodium 161 mg
  • Whole carbohydrate 28 g
  • Nutritional fiber eight g
  • Extra sugars .five g
  • Protein 26 g
  • Whole sugars five g