Renee's Kitchen Adventures

Friday, November 19, 2010

Very Veggie Turkey Chili with Jiffy Pumpkin Cornbread

This recipe is one of my regular recipes for my family.  I make this often during the colder months.  I have packed it full of vegetables, to kick it up in the nutritional department.  I love adding zucchini to it, and honestly, would not make it without.  I can't explain what the addition of zucchini brings to this dish, but it just gives it that "wow" factor.  I use a mild chili seasoning packet, but you can spice it up as much as you like to your taste.  Or, make your own chili seasonings, like the recipe here!  (Please note that the nutritional information and point values given may be different if you change the seasonings )   I served this chili along with pumpkin cornbread ( a jiffy mix made according to package directions with 1/2 cup of pumpkin added to it) for a delicious dinner last night!  I topped my chili with  Cabot 75% reduced fat cheddar cheese ( 1 point for 1 oz.) , fage fat free Greek yogurt and some sliced scallions.  




Very Veggie Turkey Chili

Servings - approx. 12   Serving size - 1/12th of recipe or approx. 1 cup       Points per svg - 4 points  PointsPlus per svg - 6 points+
Calories - 238,  Total Fat - 4.9g,   Carb- 34.9g,   Protein - 14.6g,    Fiber - 7.3g

1 TBS. olive oil
1 large onion, diced
3-4 cloves of garlic, minced
2 carrots, peeled and diced
2 ribs celery, diced
1 med. sweet red pepper, chopped
2 small zucchini, chopped
1 cup frozen sweet corn 
1 package of chili seasonings ( such as Mc cormick)
1 tsp. cumin
1 TBS. brown sugar
1 28-ounce can of crushed tomatoes
2 14.5-ounce cans of diced tomatoes with green chilis
2 15-ounce cans of pinto beans, drained and rinsed
1 cup fat free, low sodium chicken stock
1.2 pound package of lean ground turkey, 93/7
salt and pepper, to taste

1.  In large pot or dutch oven, heat oil on med heat.  Add the onions, garlic, carrots, celery, and red pepper, Saute until vegetables begin to get soft, about 5 min.  Add the zucchini, and cook another 5 minutes.  Add in the frozen corn , the chili seasonings, the cumin and the brown sugar, stir to combine well.  Cook for about 1 minutes. Add the cans of tomatoes, the beans and the chicken stock.  Let come to a boil, and then partially cover and allow to simmer.  

2. In a med skillet, season the ground turkey with salt and pepper, and brown under med heat breaking up chunks as you brown it.  (This is best done with a potato masher...try it, it really works!)  Once the meat is browned, drain off any excess liquid, and add to chili.  

3. Simmer chili for approx. 1 to 1  1/2 hours, or until it thickens and the vegetables are soft. Garnish with your favorite toppings and enjoy.  This goes great with the pumpkin cornbread!

I love Jiffy corn muffin mix.  It's inexpensive and  tastes great.  Adding pumpkin to the mix was a wonderful addition and the perfect compliment to the Very Veggie Turkey Chili! 


This post is being shared with:
Kitchen Dreaming/Chili Cook-off


6 comments:

  1. I love chili- this sounds good with all the extra veggies! :)

    Thanks for telling me you changed your name! I get so confused when I see new names!! lol :)

    Have a great weekend!

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  2. What a nice idea to add pumpkin to a corn muffin mix! Pumpkin makes everything better.

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  3. Just made both the chili and the cornbread(as mini muffins) Kids and hubby like it, and man I am STUFFED! Just found your site and am liking it so far! Thanks for the recipe!

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  4. Gorgeous photo! ALMOST looks too good to eat ;)

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  5. thank you everyone!

    @ Katie...I am glad your family enjoyed it and thank you for posting a review!

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  6. I love the pumpkin cornbread idea. It sounds like this is the perfect dinner for this chilly weather, thanks for sharing! Topping it with Cabot Cheddar takes it over the top! The farm families who own Cabot appreciate your support :)
    ~Jacquelyn

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