Ingredients
2 Tablespoons Olive Oil
1 lb. extra lean, all white meat, ground turkey
1 large onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 zucchinis and 2 yellow squash, shredded on large box grater or food processor
1 green pepper, diced
1 red pepper, diced
28 oz. can diced tomatoes
15 oz. low sodium beef stock
1 small can V-8 juice
3 Tablespoons Chili Powder (or more to taste)
1 teaspoon cumin
1 teaspoon red pepper flakes
1 15 oz. can black beans
salt and pepper
Preparation
In a large stock pot, heat olive oil and saute onion and turkey until turkey is cooked through. Add celery and garlic and saute 3-4 minutes. Add shredded zucchini and squash and season with salt and pepper. Stir pot and let cook 5 minutes. Add peppers, stir to combine and cook an additional 5 minutes. Add diced tomatoes, beef stock and V-8 juice. Bring to a simmer. Add chili powder, cumin and red pepper flakes and stir. Let simmer for 20 minutes. Add black beans and salt and pepper to taste. Let simmer another 15 minutes or longer.
