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Italian Turkey and Bean Chili




Source of Recipe


D'Agostino, NYC


List of Ingredients




6 ounces turkey bulk sausage
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
2 cups thinly sliced zucchini
1 14-1/2-ounce can diced tomatoes, undrained
1 15-ounce can dark red kidney beans, rinsed and drained
1 tablespoon beef bouillon granules
1 - 2 tablespoons chili powder, to taste
1/2 teaspoon sugar
3 cups water
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 cup (about 2 ounces) grated mozzarella cheese


Recipe



Coat a dutch oven (preferably cast iron) with low-calorie cooking spray and heat over medium-high heat for 1 minute. Add sausage and brown, crumbling with a fork. Using a slotted spoon, transfer to paper towels to drain. Add onion and green pepper to pan drippings and cook for 4 minutes or until onion is translucent. Add zucchini, tomatoes and their liquid, beans, bouillon granules, chili powder, sugar, and water. Bring to a boil, add sausage, and return to a boil. Reduce heat and simmer, uncovered, for 25 minutes. Remove from heat, add parsley and olive oil, and stir gently. Let stand, uncovered, for 30 minutes. Reheat over low heat before serving. Top each serving with grated mozzarella.

SUGGESTED GARNISH: Chopped Kalamata olives and parsley sprigs.

Makes about 4 cups