It’s still tomato season here in Connecticut, so this week’s farm fresh recipe makes use of delicious fresh tomato, zucchini, and peppers for a flavorful turkey chili. While the recipe calls for jars of crushed tomatoes, if you’ve got lots of fresh tomatoes on hand, you can also simply take a couple of pounds of them and either grate them or run them through your blender until they’re crushed.
- olive oil
- 1 zucchini, diced
- 1 yellow onion, diced
- 8 oz white mushrooms, sliced
- 1 jalapeño, finely diced
- 1 green pepper, diced
- salt & freshly ground pepper to taste
- 1 teaspoon garlic powder
- 1 pound ground turkey
- 2 18 oz jars crushed tomatoes
- 2 carrots, diced
- 1 tomato, diced
- 15 oz can black beans
- 2 ears cooked corn, cut off the cob (or 15 oz can corn)
- 2 tablespoons chili powder
- sour cream, for garnish
- shredded cheddar cheese, for garnish
- In a saute pan, heat olive oil over medium-high heat. Once pan and oil are hot, add zucchini, onion, mushroom, jalapeño, green pepper, garlic powder, and salt & freshly ground pepper to taste. Saute until browned to draw out their flavors. Set aside.
- In a large pot, over medium-high heat, cook the ground turkey until browned and crumbled.
- Add the sauteed veggies, crushed tomatoes, carrots, fresh tomato, beans, corn, and chili powder to the pot. Stir well.
- Bring to a simmer and reduce heat. Simmer for 30 minutes.
To serve, top each bowl with sour cream and shredded cheddar. Add some fresh diced tomato on top for a pop of color and serve alongside some warm cornbread for a hearty, comforting dinner.
A registered nurse and a Nutritional Coach with over 25 Years of experience supporting health and wellness in the community and clinically. Christine learned early on that healthy nutrition is the best preventative medicine. The healthier you eat the less medical attention you need.