Shea Marie


Don’t worry I definitely didn’t forget about my healthy Sunday cooking posts (since everyone has been loving them so much!) Thank you all!!
This week it’s a co-ed meal!
My brother has been visiting me in Los Angeles the last few weeks so I’m having to come up with things that he would like to eat too. He gets quite bored of my green raw salads, quinoa and acai shakes. Haha. I decided to go for a healthy chili. It’s easy enough….another one pot meal. (My favorite- less to clean!) It’s extremely low in fat and high in protein. Try it for your brother, boyfriend, husband or dad. They’ll be happy with something healthy, yummy and filling!


What you’ll need:
3 cans low sodium beans. You can used whichever kind you prefer. I used one can each of kidney, white, and chili beans.
3 cans mexican style stewed tomatoes. (this gives a good flavor since it has chiles and spices)
2 stalks celery diced
1 medium onion diced
1 pound ground turkey breast (mine was 1 1/4 lbs)
2 medium zucchini
olive oil
chili powder
pinch of crushed red peppers (optional)


Saute onions and celery in a few tablespoons of olive oil a few minutes until onions are translucent.


Add turkey meat and season with salt, pepper and chili powder to taste. Saute until meat is done.


Drain beans except for chili beans if they have flavoring. Add beans, stewed tomatoes, and a pinch of pepper flakes to meat. (I chop my tomatoes up a bit so the pieces won”t be too big) Bring to almost a boil, turn down heat and let simmer over medium to low heat for about a half hour to let flavors combine and for meat to soften.


Peel off some of the zucchini skin. (I leave on some strips of skin) and cut into one inch cubes.


After chili has been simmering for a half hour add the zucchini. Bring heat up to almost a boil, lower heat and simmer for about another half hour until zucchini are done.


That’s all there is to it. So simple. This makes a good sized pot of chili for 5-6 people. You can add other vegetables if you wish. For example sometimes I add summer squash and eggplant.

I garnished with some low fat cheddar cheese. Chili is so good on a cold day and if you have some left over, it’s one of those foods that tastes better the next day.

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