Turkey Zucchini Chili

Baby, it's cold outside...

And what better way to keep warm than a bowl of hot chili?

A bowl of chili always brings me back to the good ol' days in Victoria. It reminds me of my old roommate because she made it all the time. Maybe it wasn't all the time. But I enjoyed it so much that I wished it was all the time and when we did have it, I would sink into our cushy papasan chair with a bowl of it (usually on a cold winter night), and melt into bliss with each mouthful.

This recipe was adapted off of allrecipes.com. It is a recipe that calls for both canned and fresh ingredients. Although, I have to say it may not be my absolute favorite chili recipe due to the fact that in search for healthy recipes, there is an awful lot of canned goods used. To make up for it, it is also packed with a lot of fresh vegetables and was also checked to be weight watcher's friendly. Anyway, the most important part is, the flavour is absolutely amazing. It was a hit with my family. It is so simple to make. Even I was pretty pleased with myself for being to produce something that tastes that good. So, I just have to share.

Turkey Zucchini Chili

2 tablespoons vegetable oil, divided

1 1/2 pounds ground turkey

1 (1 ounce) package taco seasoning mix

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon chili pepper flakes

2 tablespoons tomato paste

1 (14.5 ounce) can beef broth

1 (7 ounce) can salsa

1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree

1 (7 ounce) can chopped green chile peppers

1 medium onion, finely chopped

1 green bell pepper, diced

3 medium zucchini, halved lengthwise and sliced

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion, zucchini and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion, bell pepper, and zucchini to the chili, and continue cooking at a very low simmer.

Done!


Here are the series of photos of the process :