Turkey Vegetable Chili

1 lb. ground turkey
2 Tbs olive oil
3 cloves minced garlic
1 ½ c. minced onion
1 ½ tsp oregano
½ tsp basil
2 Tbs chili powder
½ tsp cumin
¼ tsp cayenne pepper
2 c. zucchini, washed, unpeeled, finely chopped
1 c. carrots, finely chopped
½ cup green pepper, chopped
½ cup red pepper, chopped
1 can (15 oz.) garbanzo beans, drained and rinsed*
1 can (15 oz.) kidney beans, drained and rinsed*
5 cups diced tomatoes
4 cups water or broth

**if soaking dried beans, use about a ½ cup each of garbanzo, kidney and another bean – cranberry beans are fun! – and measure 1 ½ cups per can called for in the recipe.  Then throw in a few extras just for added bulk and protein.  Leftovers?  Plan beans and rice as a side dish later in the week, or freeze in 1 ½ cup portions for chili whenever you need them.

In a large soup pot, brown ground meat over medium heat.  Add oil and sauté garlic and onion until tender.  Season with spices, mix well.  Add 3 vegetables, cook 2 minutes.  Add beans, tomatoes and water to mix.  Bring to a boil.  Reduce heat and simmer 45 minutes.  Makes 14 1-cup servings.

This makes a whole bunch and is also very frugal.  Great with homemade bread, cornbread or biscuits.  Also works with a grilled cheese sandwich for dipping.