2largered bell peppersde-seeded, de-ribbed and chopped
214.5-oz. cans fire-roasted tomatoes
114-oz. cancoconut cream
2cupslow sodium chicken brothor use homemade
3cupsbrowned ground turkey
Sea salt and freshly ground black pepperto taste
2tablespoonschili powder
1tablespoonground cumin
Instructions
DO-AHEAD TIP: Brown and drain ground turkey.
In a large saucepan with a tight-fitting lid, heat olive oil over medium heat until hot. Add onion, garlic, zucchini, squash and bell peppers; cook for 10 minutes, stirring occasionally.
Add remaining ingredients (tomatoes through cumin), Bring mixture to a boil then reduce heat, cover and simmer for 30 minutes or until vegetables are slightly tender. Serve hot.
Notes
SERVING SUGGESTION: A big salad of chopped Romaine lettuce, sliced red onion and avocado, tossed with Leanne’s Basic Vinaigrette.NUTRITION: per serving: 757 Calories; 57g Fat; 43g Protein; 27g Carbohydrate; 7g Dietary Fiber; 134mg Cholesterol; 484mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 8 1/2 Fat. Points: 21