Turkey Vegetable Chili

1  teaspoon		olive oil
1  cup		chopped onions
1  cup		chopped green bell peppers
1  teaspoon		minced garlic
1-1/4  lb.		ground turkey
1  tablespoon		chili powder
1  teaspoon		cumin
2  cups		no salt added diced tomatoes-canned
2  cups		dark red kidney beans-canned rinsed drained
2  cups		low-sodium vegetable broth
1  teaspoon		dried oregano
1  teaspoon		crushed red pepper flakes
1  cup		chopped red bell peppers

Tip: Click on the ingredient links to learn the nutritional information for all the Turkey Vegetable Chili ingredients. The serving size for any ingredient in Turkey Vegetable Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place chopped zucchini in a baking dish coated with cooking spray. Roast for 10 minutes until slightly tender. While zucchini roasts, brown ground turkey meat in a skillet, and drain off excess fat.

In a Dutch oven, or large stock pot, add olive oil, minced garlic, and chopped onion. Saute over medium heat until onions have browned. Add the peppers and continue to saute for 3 minutes. Add turkey and seasonings (chili powder, cumin, oregano, and red pepper flakes). Reduce heat, cover, and simmer for 5 minutes.

Stir in diced tomatoes, broth, and roasted zucchini. Cover and simmer for 15 more minutes.