Very Veggie Turkey Chili with Jiffy Pumpkin Cornbread

Servings - approx. 12   Serving size - 1/12th of recipe or approx. 1 cup       Points per svg - 4 points  Pointsplus per svg- 6 points

Calories - 238,  Total Fat - 4.9g,  Fiber - 7.3g,  Protein - 14.6g,  Carb- 34.9g 

1 TBS. olive oil

1 large onion, diced

3-4 cloves of garlic, minced

2 carrots, peeled and diced

2 ribs celery, diced

1 med. sweet red pepper, chopped

2 small zucchini, chopped

1 cup frozen sweet corn 

1 package of chili seasonings ( such as Mccormick)

1 tsp. cumin

1 TBS. brown sugar

1 28-ounce can of crushed tomatoes

2 14.5-ounce cans of diced tomatoes with green chilis

2 15-ounce cans of pinto beans, drained and rinsed

1 cup fat free, low sodium chicken stock

1.2 pound package of lean ground turkey, 93/7

salt and pepper, to taste

1.  In large pot or dutch oven, heat oil on med heat.  Add the onions, garlic, carrots, celery, and red pepper, Saute until vegetables begin to get soft, about 5 min.  Add the zucchini, and cook another 5 minutes.  Add in the frozen corn , the chili seasonings, the cumin and the brown sugar, stir to combine well.  Cook for about 1 minutes. Add the cans of tomatoes, the beans and the chicken stock.  Let come to a boil, and then partially cover and allow to simmer.  

2. In a med skillet, season the ground turkey with salt and pepper, and brown under med heat breaking up chunks as you brown it.  (This is best done with a potato masher...try it, it really works!)  Once the meat is browned, drain off any excess liquid, and add to chili.  

3. Simmer chili for approx. 1 to 1  1/2 hours, or until it thickens and the vegetables are soft. Garnish with your favorite toppings and enjoy.  This goes great with the pumpkin cornbread! 

I love Jiffy corn muffin mix.  It's inexpensive and  tastes great.  Adding 1/2 cup pumpkin to the prepared mix was a wonderful addition and the perfect compliment to the Very Veggie Turkey Chili!