NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

1 cup zucchini

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or pot over medium-high heat.

• 2

  Add the diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.

• 3

  Add the ground turkey to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

• 4

  Stir in the minced garlic, chili powder, ground cumin, smoked paprika, sea salt, and black pepper, ensuring the turkey is evenly coated.

• 5

  Add the diced zucchini to the pot and cook for another 2 minutes to slightly soften the vegetable.

• 6

  Pour in the tomato puree and water, stirring well to combine all the ingredients into a thick chili consistency.

• 7

  Reduce the heat to low, cover the pot, and simmer for 10-15 minutes until the zucchini is tender and the smoky flavors have fully melded.

• 8

  Serve the chili hot in a bowl, garnished with fresh cilantro or a squeeze of lime if desired.