Turkey Chili

Ground turkey...there it is in the meat isle of your grocery store. Oh look its even on sale. I think I'll buy some. Now...what should I do with it? Let's just put it out there that I am a HUGE fan of red meat. But after spending last week learning about myocardial infarcts and atherosclerosis ground turkey is calling my name. Its lean and packed with protein and if you know what to do with it, it can even taste good. So here is my recipe for turkey chili that is packed with vegetables and great flavor!

Turkey Chili (serves 8)

Ingredients
1 lb lean ground turkey
1 zucchini, diced
1 cooking onion, diced
2 small or 1/2 medium sized eggplant(s) diced, skin on (or off if you really hate it)
1 cup sliced mushrooms
1 can diced tomatoes
1 can kidney beans, rinsed
3 cloves garlic
2 tsp olive oil
2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp chili flakes (more if you like it spicy)
Salt and Pepper

In a sauce pot heat the olive oil and add the garlic and onions. . Cook for about 3 minutes, stirring occasionally. Meanwhile, in a frying pan fry the turkey until cooked through, about 8 minutes. Add the zucchini and eggplant and cook for another 3 minutes. Finally, add the mushrooms and cook for one minute until they become soft. Add the cooked turkey to the sauce pot and pour in the can of tomatoes and kidney beans, cumin, chili flakes and powder and stir until combined. Let the chili simmer for about an hour and serve with a spoonful of sour cream or Greek yogurt.

Note: you can freeze this chili in plastic containers because this recipe does make a lot. It should keep in the freezer for up to 3 months.