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In an effort to add more veggies to my diet, and inspired by a lone zucchini in the fridge left out of another recipe earlier in the week, I modified my chili recipe for this delicious alternative.
Basically just chop and add a zucchini to your regular chili recipe to accomplish this feat, but here’s my general recipe:

1. Brown and drain 1.5 to 1 pound ground turkey with one chopped Vidalia onion.
2. Add to large stock pot:
turkey and onion mixture,
one packet of chili seasoning,
one packet taco seasoning
One can chili beans
One can kidney beans, drained
One can tomatoes with green chiles
One can corn (optional)
3. Bring to boil and add chopped zucchini.
4. Reduce heat to simmer and cook about 30-45 minutes.
5. Serve hot. I top with a dollop of plain Greek yogurt and shredded 2% cheddar cheese.

Zoe and SugarPie enjoyed some outside time in the sun this afternoon before the thunderstorms chased them back inside.

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