Recipe spotlight | Turkey ratatouille chili

Ingredients

2 tablespoons vegetable oil

2 tablespoons garlic, minced

• 1 cup onions, chopped
• 1-2/3 cups zucchini, chopped
• 1-2/3 cups eggplant, peeled and chopped
• 1-1/2 cups mushrooms, chopped
• 12 ounces ground turkey
• 2 tablespoons tomato paste
• 1 19-ounce canned tomatoes, pureed
• 2 cups chicken stock
• 1-1/2 potatoes, peeled and chopped
• 1 cup canned red kidney beans, drained
• 1 tablespoon chili powder
• 1-1/2 teaspoon dried basil
• 1 bay leaf

Directions

In a large nonstick saucepan, heat oil over medium heat. Add garlic, onions, zucchini, and eggplant; cook for 5 minutes or until softened. Add mushrooms and cook 2 minutes longer. Remove vegetables from skillet and set aside. Add turkey to skillet, stirring to break it up; cook for 3 minutes or until no longer pink. Drain fat and add cooked vegetables to the skillet.

Add tomato paste, tomatoes, stock, potatoes, beans, chili powder, basil, and bay leaf; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes, stirring occasionally. Remove bay leaf and serve.

Serves 6

Each serving contains about 250 calories, 4 g fat (14 percent calories from fat), 37 mg cholesterol, and 615 mg sodium.