By Mayo Clinic Personnel

Dietitian’s tip:

This chili helps make excellent use of leftover roasted turkey.

Number of servings

Serves eight

  1. Healthier carb
  2. Higher Fiber


  1. 2 cups chopped zucchini
  2. 2 teaspoons olive oil
  3. 1 cup chopped onion
  4. 2 cups chopped celery
  5. 1 cup chopped bell peppers
  6. 2 teaspoons chopped refreshing garlic
  7. 1 pound chopped cooked turkey
  8. 1 1/2 tablespoons chili powder
  9. 1 teaspoon cumin seed
  10. 2 cups diced canned tomatoes, no-salt-extra
  11. 4 cups canned kidney beans, rinsed and drained
  12. 2 cups low-sodium vegetable broth
  13. 1 teaspoon brown sugar


Warmth the oven to 475 F. Spray a glass baking dish with cooking spray. Organize the zucchini in a one layer in the baking dish. Roast for eight to 10 minutes till a little bit tender and flippantly browned.

Though the zucchini is roasting, increase the oil and chopped onions to a dutch oven or soup pot. Saute over low heat till the onions are browned. Insert the celery and peppers and proceed to saute. Insert garlic, turkey, chili powder and cumin seed. Include and simmer for about 5 minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Include and simmer for 15 minutes. Ladle into warmed specific bowls. Serve straight away.

Dietary analysis for every serving

Serving dimensions: About 1 1/2 cups

  • Calories 251
  • Total body fat 4 g
  • Saturated body fat 1 g
  • Trans body fat Trace
  • Monounsaturated body fat 2 g
  • Cholesterol fifty seven mg
  • Sodium 161 mg
  • Total carbohydrate 28 g
  • Nutritional fiber eight g
  • Extra sugars .5 g
  • Protein 26 g
  • Total sugars 5 g