When I took out chopped turkey breast from the freezer, I had no clue what I was going to make and then as the day went by, one thing lead to another and I never made it to the market so I had to use what I had in the house. I looked in my pantry and found beans and salsa verde, found a zucchini and an onion in my veggie draw and had some frozen roasted corn in my freezer and voila, this was how this delectable summer chili evolved. I love being able to use what I have! Beyond healthy, low in fat, high in protein, I hope you fine this as scrumptious and I did! A little sprinkle of feta cheese and your mouth will be doing a happy dance. Serve alone or on a bed of brown rice. Oh, one more thing….this meal took 20 minutes from start to finish! Nothing beats quick, easy, healthy and delish!
you will need…
zucchini…in goes the salsa, beans and corn…stir and simmer…
sprinkle with feta and enJOY!
1 lb. ground turkey breast
1-2 tablespoons olive oil
1 small onion, chopped
1 large zucchini, diced
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon dried oregano
salt & pepper, to taste
2- 12oz. jars salsa verde (I used Trader Joes)*
15 oz. can small red beans, rinsed and drained
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (fresh, canned or frozen is good-I used Trader Joes frozen roasted corn)
crumbled feta cheese, to taste (optional)
Heat oil in large pot or dutch oven medium low heat.
Add onions to oil, saute for 3 minutes.
Add turkey to pan, add chili powder, cumin and oregano and cook for about 5-8 minutes, stirring often.
Add zucchini, mix and cook for 2 minutes.
Add salsa, beans and corn and stir so that all ingredients are combined.
Simmer on low heat for 10 minutes.
Portion into individual bowls, sprinkle with feta cheese.
Serve and enJOY!
*I love spicy so I used 1 jar of Trader Joes Salsa Verde and 1 jar Hatch Valley Salsa Verde which has a kick! If you are not big on spicy, I suggest using the 2 jars of regular salsa verde.