Post by chief_cook2 on Sept 28, 2004 6:49:08 GMT -6
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
Makes 20 servings Per serving (1 cup): 76 cal. 1 g Fat, 0 g Sat fat, 8 mg Chol, 270 mg Sodium, 11 g Carbs, 3 g fiber, 7 g Protein
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