The weather is getting cooler and you may be looking for a comfort meal to make for those hectic weeknights. This Zucchini White Chili Recipe is one of my favorite recipes in the fall. Beef, turkey, vegetarian, you name it, I have tried it. I love to change chili recipes too. When a recipe doesn’t have vegetables, I love to add them. Here is one of my newer creations.
1 LB ground Turkey
3 cups onion chopped
1/2 cup chili peppers canned
1 14.5 oz can of Cannelloni beans
4 cups chicken broth (low sodium)
1 Tbsp cumin
1/2-1 tsp Salt
2 pieces of Chopped garlic
1 Tbsp Olive Oil
2 Tbsp flour for thickening
3 cups zucchini chopped
Add garlic to olive oil heat for a minute.
Add green chili to the saucepan for a few minutes or till heated through.
Add meat and onions and brown. Break up the meat and stir.
Add the rest of the ingredients to the saucepan and stir. Cook for 2–25 minutes. If you want the zucchini to be harder, add in for the last 10-15 minutes.
Remove from heat and serve with Tortilla chips, salsa, and shredded cheese. Doesn’t it look yummy?
Check out our other chili recipes here: Sabrina’s Organizing Chili Recipes
Here is the recipe so you can print it:
This dish is great for freezing too.
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