Turkey Zucchini Chili Recipe

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Turkey Zucchini Chili

Contributed by: Melinda

1 1/4 lb. ground turkey (preferably a mix of breast and thigh meat)
1 oversized zucchini (about 3 inch diameter)
1 28oz. can plum tomatoes with juice, squashed
1 14oz. can sweet corn with juice
1 can red kidney beans, drained and rinsed
1 cup refried beans
1 chipotle chili, minced
Olive oil
3 large garlic cloves, minced
1 large onion, diced
1 large carrot, diced
1/2 - 1 cup red bell pepper, diced
4 Tbl mild to medium chili powder blend
1 tsp ground coriander
1 tsp ground cumin
1 tsp celery seed
1 tablespoon minced fresh jalapeno pepper
1/2 - 1 cup beer
Kosher salt
chopped onion
chopped cilantro

In a skillet, cook turkey in about 2 teaspoons olive oil until done and lightly browned
Add 1 tbl chili powder and 1/2 tsp salt and cook for two minutes on medium
Set aside
In a large pot, sauté onion, carrot and bell pepper in olive oil until soft
Add garlic, cumin, coriander, celery seed, 1/2 tsp salt and remaining 3 Tbl chili powder and cook on medium for about 3-5 minutes, stirring occasionally
Add tomatoes with juices, chipotle chili pepper, corn with juices, kidney beans and refried beans - stir to combine well
Simmer over low to medium low heat for about 1 hour until flavors are well blended
While chili is simmering, cut ends from zucchini, cut in half and split lengthwise
Using a table spoon, remove all seeds
Cut into 1 inch wide strips and slice across for 1/4 by 1 inch pieces
When chili has developed it's flavor, add ground turkey, zucchini pieces, jalapeno pepper and beer
Cook over medium heat until turkey is reheated and zucchini is tender but not yet soft
Taste and adjust salt
Serve with garnish of chopped onion and cilantro

Questions about this recipe?