Summer Veggie Chili
with ground turkey
Chili doesn't just have to be cold weather food - it's just as lovely with summer veggies. This meal was on one of our early meal plans the week of 9/2/13, and we're excited to show it off again!
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Ingredients
Summer Chili {FW 6/27/16}:
- Ground turkey (sub chicken or pork) - 1 1/2 lbs
- Green onions - 3 stalks , chopped ((there are many stalks in a bunch))
- Onions - 1 , diced
- Bell peppers, red - 2 , diced
- Zucchini or chayote squash - 2 , diced
- Cooking oil - 1 1/2 Tbsp
- Diced tomatoes (14 oz / 397 g) - 1 can , drained ((if you can find tomatoes with green chilis, even better!))
- Vegetable broth - 4 cups
- Cumin - 2 tsp
- Coriander - 2 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Hot sauce - for serving
Prep
- Ground turkey - Season with salt and pepper.
- Green onions / Onions / Red peppers / Chayote squash or Zucchini - Prep as directed. Store green and white parts of onions separately. Red peppers and squash can be combined. (Can be done up to 3 days ahead)
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Make
- Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil with some salt. Saute for ~1 minute and then add the diced onions with a pinch of salt. Add in ground turkey with some salt and pepper and break up with wooden spoon. Brown for ~5 minutes. Add in red peppers and zucchini / squash with another dash of salt. Saute for ~3 more minutes and then cover with tomatoes, broth, cumin, coriander, paprika, and salt. Cover and bring to a boil and then simmer uncovered until vegetables are tender, ~10 to 15 minutes.
- Season to taste with salt, pepper, any of the spices, and / or hot sauce. Top with chopped green onions.
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