A lighter chili that takes advantage of summertime vegetables that are available year-round. Great Northern beans and ground turkey boost the protein without the “heaviness” of thick wintertime chili. Adjust the spices to your preference and try other vegetables such as mushrooms, carrots or even broccoli or cauliflower.
1 Tbsp olive oil
2 tsp garlic, chopped
1 onion, chopped
1 lb ground turkey
2 cups vegetable broth, low sodium
2 Tbsp tomato paste
3 cups chopped vegetables, such as zucchini and yellow squash
1 15 oz can Great Northern beans, drained and rinsed
1 14.5 oz can fire-roasted diced tomatoes
1 4 oz can green chilies, diced
2 tsp chili powder
1 tsp cumin
½ tsp cayenne pepper, ground
½ tsp salt
½ tsp pepper
Toppings: green onion, cilantro, shredded cheese, plain yogurt or sour cream, tortilla chips
In a large saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chopped garlic and onion and cook for 2-3 minutes or until softened. Add the ground turkey and cook, stirring occasionally, until cooked through, about 8 minutes.
Add the remaining ingredients, bring to a boil then reduce heat to simmer and cook for 10-15 minutes or until vegetables are softened.
Ladle into bowls and add desired toppings.
Modifications: Use lean ground beef or soy crumbles. Try other beans such as black beans, navy beans or kidney beans. Add other vegetables such as mushrooms, carrots, or eggplant.