Ingredients
Scale
- 3 tablespoons oil (divided)
- 1 1/2 lbs ground turkey
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounces) can beef broth
- 1 (7 ounces) jar salsa
- 1 (14.5 ounces) can crushed tomatoes
- 1 (15.5 ounces) can kidney beans (drained)
- 1 (15.5 ounces) can black beans (drained)
- 1 (7 ounces) can be chopped green chile peppers
- 1 medium onion (finely chopped)
- 1 green pepper (diced)
- 3 medium zucchini (halved lengthwise and sliced)
- 1 bunch green onions (chopped)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- In a large stock pot heat oil over medium-high heat.
- Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste.
- Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. - Add kidney beans and black beans. Continue cooking at medium heat for 10 minutes.
- While chili is cooking heat 1 tablespoon of oil in a skillet over medium-high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. In the same pan used to fry the onion and pepper, add the last bit of oil and add the sliced zucchini.
- Stir fry for 5 minutes. Add the zucchini to the chili.
Continue cooking for 15 minutes or more. Add water if chili becomes too thick. - To serve- top chili with sour cream, cheddar cheese, and green onions. Serve with corn chips if desired.