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Chili with Winter Squash and Beans

Source:  Cook Once, Eat For A Week
by Jyl Steinback, Americas Healthiest Mom

Serves:  6

¾ lb. extra lean ground turkey 
15 oz. can black beans, drained
2 medium zucchinis, diced
2 medium yellow squash, diced
1 cup diced onion
2 (28 oz.) cans diced tomatoes with green chiles
3 cups clam juice
2 (14½ oz.) cans nonfat beef broth
1 cup diced celery
¾ cup diced carrot
2 cups diced green bell peppers
¾ tsp. garlic powder 
¾ tsp. Mrs. Dash seasoning 
1¼ oz. pkg. chili seasoning mix 
 
Spray Dutch oven with cooking spray and heat over medium-high heat. Add ground turkey and onion; sprinkle with garlic powder and Mrs. Dash seasoning. Cook, stirring frequently, 5 to 8 minutes, until turkey and onion are browned. Add remaining ingredients; bring to a boil over high heat. Reduce heat to low and simmer 25 to 30 minutes, until vegetables are tender. Chili can be served immediately, refrigerated 3 to 4 days or frozen and reheated in the microwave.

Nutrition per Serving		Exchanges	Carb Choices
Calories	236	4 vegetable	2
Fat	1.6 g	1 starch
Carbohydrates	35 g	1½ lean meat
Protein	21 g
Cholesterol	23 mg
Dietary Fiber	6 g
Sodium	1432 mg

 

 

 

 

 

 

 Costa Rica Travel Corp. will donate a portion of the proceeds to and is a sponsor of Defeat Diabetes Foundation.