Turkey and Vegetable Chili

Start by heating the oil in a large soup pot over medium heat. Once hot, add the ground turkey and cook until no pink remains. This should only take a few minutes. Next, add the unsalted butter, onion, celery, pepper, carrot, and garlic. Saute for about 5 minutes and then add the cumin, chili powder, chili flakes and salt. Cook for two more minutes.

Then add the chicken broth, crushed tomatoes, and tomato paste. Bring this to a boil, reduce the heat, cover and simmer for 30 minutes. At about 15 minutes, season with just a touch of salt. Don’t forget to put the lid back on!

After the 30 minutes is up, add the beans, corn and zucchini. Add the lid and simmer for 15 more minutes. Now, taste again and re-season if necessary!

Serve with sour cream, shredded cheese, corn bread, or tortilla chips!

Note: I like cutting my veggies pretty small, so they get nice and tender, but feel free to chop them larger if you prefer crunchy veggies. Do people like crunchy veggies in their soup? You can place the onion, celery, peppers, carrots, and garlic into one bowl after they’re chopped, but keep the zucchini separate, because you add that to the soup later!