Mediterranean Chili

1 lb. ground turkey (or leftover turkey, chopped)

1 T. olive oil

1 fennel bulb, chopped

1/2 red onion, chopped

1 lg garlic clove, minced

2 t. Italian seasoning

salt and pepper to taste

2 pepperoncini, seeded, stemmed and diced

1 (15 oz) can of diced tomatoes with juices

1/2 c. chicken broth

1 med. zucchini, diced

1 (15oz) can white beans (I used Great Northern)

juice and zest of 1/4 lemon

3 sprigs fresh oregano

Crumbled Feta Cheese for garnish, if desired.


Brown turkey in olive oil heated  in soup pot over med high heat. Add the fennel, onion and garlic.  Season with Italian seasoning, salt and pepper.  Cook and stir until fragrant and vegetables start to soften.  Add the tomatoes, broth, pepperoncini, zucchini and oregano.  Stir to combine and let simmer for 20-30 minutes until flavors meld and vegetables are tender.  Stir in the lemon zest and juice.  Taste and season with additional salt and pepper if needed. Garnish with crumbled feta cheese, if desired.