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.