Just as scrumptious as when I originally posted several years ago….
In the mood for chili, I decided to adapt my mother’s already-delicious recipe to be allergy-free and to include a few more vegetables. The result was a fantastic dairy-free, egg-free, nut-free, gluten-free meal that everyone loved. [NB: I cut the chili powder, and red pepper by about 1/3 (so 1 Tbsp chili powder and slightly less than 1/2 tsp red pepper flakes) to appease the taste budettes of my kids.]
1 lb ground turkey
2 large onions, minced
2-4 garlic cloves, crushed
olive oil cooking spray
1 zucchini, shredded
28 oz can diced tomatoes
6 oz can tomato paste
1/2 tsp salt
1/2 tsp crushed pepper
1 bay leaf
1 1/2 Tbsp chili powder
1 tsp cumin
1/4 cup fresh basil (chopped) or 1 Tbsp dried basil
16 oz can red kidney beans, rinsed
Spray large saute pan with cooking oil, saute onion and garlic for 2 minutes; then add turkey. Cook , stirring and breaking up with a spoon, until the turkey is no longer pink (about 5 minutes).
Add chili powder, cumin, salt and red pepper flakes, stir and cook for 1 minute. Add can of diced tomatoes, tomato paste, and zucchini and simmer for 10 minutes. Add bay leaf, basil and beans; cover and simmer for 1 hour.
Serve with Whole Grain Tostita Chips. Enjoy!