Post by chief_cook2 on Jan 22, 2003 20:40:40 GMT -6
20 servings
10 ounces extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash diced
1 (15 oz) can black beans, I don't like black
beans, I used chili beans, veg. style.
2 (15-oz) cans fat-free, reduced-sodium
beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 1/4-oz) package dry chili seasonings.
1. Spray a large nonstick skillet with
nonstick spray and set over med-hi heat.
Add the turkey and onion and saute'
until browned, about 10 min
2. Transfer the browned turkey and onion
mixture to a large soup pot and add the
tomatoes, zucchini, squash, beans, broth,
celery, bell peppers, and chili seasoning.
Bring to a simmer over medium heat.
Continue to simmer until the vegetables
are tender, about 20 minutes
Per serving (1 cup): 76 cal. 1 g Fat,
0 g Sat fat, 8 mg Chol, 270 mg Sod,
11 g Carb, 3 g fib, 7 g Prot, 45 mg Cale.
10 ounces extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash diced
1 (15 oz) can black beans, I don't like black
beans, I used chili beans, veg. style.
2 (15-oz) cans fat-free, reduced-sodium
beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 1/4-oz) package dry chili seasonings.
1. Spray a large nonstick skillet with
nonstick spray and set over med-hi heat.
Add the turkey and onion and saute'
until browned, about 10 min
2. Transfer the browned turkey and onion
mixture to a large soup pot and add the
tomatoes, zucchini, squash, beans, broth,
celery, bell peppers, and chili seasoning.
Bring to a simmer over medium heat.
Continue to simmer until the vegetables
are tender, about 20 minutes
Per serving (1 cup): 76 cal. 1 g Fat,
0 g Sat fat, 8 mg Chol, 270 mg Sod,
11 g Carb, 3 g fib, 7 g Prot, 45 mg Cale.