Monday’s Menu: Turkey Chili with Veggies

A big pot of chili is always a great meal.  I like using ground turkey and sneaking in some veggies to make it a bit more healthy for my family. Kaleigh loves when I use the leftover chili and make nacho’s for her and her friends.

Ingredients:

• 2 lbs ground turkey
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 1 summer squash
• 1 28 oz can diced tomatoes
• 2 16 oz can red kidney beans
• 1 med onion
• 3-4 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin

Preparation:

In a large pot or dutch oven cook ground turkey and chopped onion over medium heat until no longer pink drain. Stir in beans and tomatoes. Then add zucchini, peppers and summer squash. Stir  to combine. Next add seasoning.  Bring to a boil and simmer for at least 30 minutes.  When I use my dutch oven I usually simmer for 3 hours.  Serve with shredded monterey jack cheese, sour cream and tortilla chips.

~Erika