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A healthier, cook-off winning chili, made with turkey and zucchini.
Heat oil in a large stockpot over medium high heat. Add onion and saute for about 5 minutes. Add turkey and cook until no longer pink. Add the zucchini and cook for about 5 minutes more. Add garlic, cumin, oregano, salt and pepper. Cook for about 1 minute, until garlic is fragrant. Add the chicken broth, diced and Rotel tomatoes, salsa verde, beans and corn. Bring to a slow boil then reduce heat. Cover the pot and gently simmer for about an hour, stirring occasionally. Season to taste before serving.
Recipe adapted from another recipe for Turkey Zucchini chili, found at the blog Closet Cooking.
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!