A Fall Favorite Recipe: Turkey Chili

Super comforting, but still really healthy - this recipe is one of my favorites for fall.

Ingredients:

1/4 cup canola oil
1 small red onion
3 medium carrots
2 small yellow squash
2 small zucchini
1 tsp cilantro
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1 lb extra lean ground turkey
2 cans (14.5 oz each) fire roasted chopped tomatoes
24 oz can mild or medium salsa

First, chop or slice all your veggies.  It really doesn't matter, however you like them.  Heat the oil in a large pot over medium heat.  Saute the onion, then add the carrots, squash, and zucchini.  I usually chop them while the onion is cooking and add them as I go, and I usually add the carrots first so they have time to cook longer.  Cook until veggies are soft, stirring often.  While they cook, mix together cilantro, chili powder, cumin, and paprika.  When veggies are soft, stir in half of the spice mixture, and then transfer veggies to a separate bowl and set aside.  

Add the turkey to the pot and cook until browned.  Stir in the remainder of the spice mixture.  Return the veggies to the pot and add the cans of tomatoes and the salsa.  Cook on medium heat for 15 minutes, stirring often.  Reduce heat to a simmer and cook for 45 minutes.

Garnish with shredded cheese and/or sour cream. 

Makes 6 servings:
296 calories
11g fat
24g carb
24g protein