Turkey Vegetable Chili Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 375°F.
Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add in the grated zucchini and cook until soft, about 4-5 minutes.
Add the frozen corn, black beans, chili powder and Bolognese sauce, and bring up to a bubble. Season with salt and pepper to taste, and cook for another 5-6 minutes.
While the chili is cooking, cut the tortillas into long strips. Place them onto an ungreased cookie sheet and bake until golden and crispy.
To serve, ladle the chili into a bowl and top with the cheddar cheese and baked tortilla strips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	779.67 Kcal (3264 kJ)
Calories from fat	406.21 Kcal
		% Daily Value*
Total Fat	45.13g	69%
Cholesterol	117.91mg	39%
Sodium	1611.98mg	67%
Potassium	258.97mg	6%
Total Carbs	58.04g	19%
Sugars	9.57g	38%
Dietary Fiber	6.94g	28%
Protein	39.4g	79%
Vitamin C	2.1mg	4%
Iron	2.2mg	12%
Calcium	236.4mg	24%

Amount Per 100 g
Calories	228.34 Kcal (956 kJ)
Calories from fat	118.97 Kcal
		% Daily Value*
Total Fat	13.22g	69%
Cholesterol	34.53mg	39%
Sodium	472.1mg	67%
Potassium	75.84mg	6%
Total Carbs	17g	19%
Sugars	2.8g	38%
Dietary Fiber	2.03g	28%
Protein	11.54g	79%
Vitamin C	0.6mg	4%
Iron	0.6mg	12%
Calcium	69.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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