Savory Turkey and Zucchini Chili for Cozy Weeknight Dinners
This Turkey and Zucchini Chili is a nutritious and comforting dish perfect for weeknight dinners.
Equipment
- Large pot or Dutch oven
Ingredients
For the Chili
- 1 lb Ground Turkey Lean meat (93/7 recommended)
- 2 cups Zucchini Freshly sliced (1/4-inch half-moons)
- 1 can Pinto Beans Canned (drained and rinsed)
- 15 oz Diced Tomatoes Preferably San Marzano
- 1 medium White Onion Diced (1/2-inch pieces)
- 2 tsp Garlic Minced
- 1.5 tbsp Chili Powder Freshly ground preferred
- 0.75 tsp Cumin Ground
- 0.75 tsp Oregano Dried
- 1/8 tsp Cayenne Pepper Optional heat
- 1 tsp Worcestershire Sauce
- 3 tbsp Tomato Paste
Instructions
Instructions
- Brown Turkey: In a large pot or Dutch oven over medium-high heat, cook the ground turkey with 1 tsp of salt, breaking it apart until it's perfectly browned, about 5-7 minutes.
- Sauté Aromatics: Add diced onion and minced garlic; stir gently and cook until the onion softens, around 2-3 minutes.
- Add Zucchini: Stir in the zucchini and cook for another 2-3 minutes, until it releases its moisture but remains tender.
- Incorporate Tomato Paste: Mix in the tomato paste, cooking for 1 minute.
- Toast Spices: Add chili powder, cumin, oregano, and cayenne; stir for 30 seconds to toast the spices.
- Combine Remaining Ingredients: Add the diced tomatoes and Worcestershire sauce, followed by the rinsed pinto beans.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 1 hour.
- Taste and Adjust: Take a moment to taste the chili, adjusting the seasoning if needed.
Notes
This chili is effortlessly adaptable, allowing for customization with different proteins or additional vegetables.