Turkey & Vegetable Chili

Rich, spicy and full of goodness, this turkey and veggie chili is a bowl of pure comfort — best topped with avocado, cheese and sour cream.

Serves 6

Ingredients:

For the chili:

1 tbsp. olive oil

1 medium onion, diced

3 garlic cloves, minced

1 red bell pepper, chopped into

bite-size pieces

1 zucchini, chopped into

bite-size pieces

1 lb. (450g) ground turkey

2 tbsp. chili powder

freshly ground black pepper

14 oz. (400g) can pinto beans

(including liquid from can)

14 oz. (400g) can diced

tomatoes

12 fl oz. (360ml) low-sodium

chicken or vegetable broth (or

water)

For serving:

1 avocado, coarsely chopped,

4 tbsp. cheddar cheese,

shredded

4 tbsp. sour cream

Method:

Heat the olive oil in a big pot on medium-high heat until it starts to

sizzle. Add the diced onion, minced garlic, bell pepper and zucchini.

Sauté the mixture, occasionally stirring, for 5 minutes or until the

onion becomes translucent.

Add the ground turkey to the pot, stir to break down the turkey, and

continue to cook for a further 5 minutes until the turkey is no longer

pink.

Now add the chili powder, black pepper, pinto beans (along with the

liquid from the can), diced tomatoes and the broth.

Allow the mixture to simmer uncovered over medium heat for 20

minutes, stirring occasionally, until the chili thickens and the

vegetables become tender.

Serve the chili with the avocado, shredded cheese and sour cream.