By Mayo Clinic Personnel

Dietitian’s suggestion:

This chili can make excellent use of leftover roasted turkey.

Selection of servings

Serves eight

  1. Nutritious carb
  2. Higher Fiber


  1. two cups chopped zucchini
  2. two teaspoons olive oil
  3. one cup chopped onion
  4. two cups chopped celery
  5. one cup chopped bell peppers
  6. two teaspoons chopped new garlic
  7. one pound chopped cooked turkey
  8. one one/two tablespoons chili powder
  9. one teaspoon cumin seed
  10. two cups diced canned tomatoes, no-salt-extra
  11. four cups canned kidney beans, rinsed and drained
  12. two cups very low-sodium vegetable broth
  13. one teaspoon brown sugar


Heat the oven to 475 F. Spray a glass baking dish with cooking spray. Prepare the zucchini in a single layer in the baking dish. Roast for eight to ten minutes right up until a little tender and frivolously browned.

While the zucchini is roasting, insert the oil and chopped onions to a dutch oven or soup pot. Saute around very low heat right up until the onions are browned. Include the celery and peppers and continue on to saute. Include garlic, turkey, chili powder and cumin seed. Deal with and simmer for about 5 minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Deal with and simmer for fifteen minutes. Ladle into warmed person bowls. Serve straight away.

Dietary analysis per serving

Serving measurement: About one one/two cups

  • Energy 251
  • Full fat four g
  • Saturated fat one g
  • Trans fat Trace
  • Monounsaturated fat two g
  • Cholesterol fifty seven mg
  • Sodium 161 mg
  • Full carbohydrate 28 g
  • Dietary fiber eight g
  • Extra sugars .5 g
  • Protein 26 g
  • Full sugars 5 g