Bubonic plague sick.
Oh, no, not the flu. The flu would be too simple. Here’s some drugs, get some sleep, you’ll be better.
I have the energy sapping, can’t keep your eyes open, will not go away virus that is sweeping the nation.
I needed to make something. Something warm. Something healthy. Something that freezes well.
The solution, this wonderful one-pot turkey vegetable chili. Filled with veggies and turkey. It’s hearty without being too much. Best part, it’s a Weight Watcher’s recipe and each one cup serving is only ONE POINT. Okay, I made my Grandmother’s Biscuits to go with, so it’s no longer one point, but I’m ill and can afford the extra calories, and besides, I’m shooting for filling, healthy and yummy, not diet conscious.
There’s a lot of energy sapping chopping here, but the end result is totally worth it!
- 10 oz. extra lean ground turkey
- 1 medium onion diced
- 1 green bell pepper, diced
- 2 28 oz cans diced tomatoes (I use mexican style w/ green chiles)
- 2 medium zucchini – diced
- 2 medium yellow squash diced
- 15 oz can black beans – rinsed & drained
- 2 cans fat free low sodium beef broth
- 4 celery stalks diced
- 1 or 2 packages dry chili seasoning or to taste
NOTE: This is the original recipe. I usually use low sodium chicken broth. I use one packet of the chili seasoning.
Saute turkey, pepper, and onion in the bottom of a large stock pot until browned.
Add remaining ingredients and simmer over medium heat until veggies are tender (about 30 minutes).
I like to simmer mine for a while longer to help the flavors blend, but it’s definitely not necessary.
Makes approximately 20, one cup servings.
NOTE: When I freeze tis I freeze it in ziploc bags, laying flat, in both one and two cup portions.