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Turkey-Vegi Chili

1/3 c. cooking oil
1 medium large onion, diced
2-3 cloves garlic, smashed
1 lb. ground raw turkey (i took off the meat from a thigh)
1 green pepper, chopped
2 carrots, thinly sliced
2 small zuccini, sliced medium thin
1 1/2 c brocoli floretts
1 1/2 c cauliflour floretts
2 T. minced jalapeno pepper
28 oz. can tomatoes or 3-4 medium fresh tomatoes, chopped
1-2 6 oz. cans tomato paste
salt
pepper
oregano
chili powder to taste
16 oz. can red kidney beans, undrained
grated chedder or monterey jack cheese (opt'l)

Cook onions and garlic in oil until onions are translucent. Add
turkey meat and cook several minutes. Add all vegetables except
tomatoes and cook until zuccini is just beginning to soften. Add
tomatoes and juice (if using canned). Add paste and enough water
for the desired consistency. Season to taste. Cook over medium
heat for 30 minutes or until broccoli is crisp tender. Add beans
and cook 5 minutes longer. Top with grated cheese. makes 4-6
servings.

Note: If you don't use the cheese, this is a low fat dish, provided
the turkey you are using does not have a lot of fat mixed in.

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