Fall Friday: Turkey-Vegetable Chili

One of the best things about fall is the food! Warms baked goods and hearty meals...yum! Soups and stews are a favorite at our house. My husband can whip up a mean chili! I found a healthier version of chili recently and my family really gobbled it up.

TURKEY-VEGETABLE CHILI

1/c cup chopped green bell pepper

1/4 cup chopped onion

2 cloves garlic, finely chopped

2 teaspoons olive or vegetable oil

3 cups cut-up cooked turkey or chicken

1/2 cup water

1 tablespoon snipped fresh oregano leaves OR 1 teaspoon dried oregano leaves

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 can (16 oz.) diced tomatoes, undrained

1 package (10 oz) frozen mixed vegetables

2 cups cut up zucchini

Cook and stir bell pepper, onion and garlic in oil in 3 quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in remaining ingredients except frozen vegetables and zucchini. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Stir in frozen vegetables and zucchini. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until zucchini is crisp-tender, about 5 minutes.

Can add salt and pepper to taste.

Then enjoy!

A hearty soup that is a healthy twist to the traditional chili.

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