Health Library Explorer
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A-Z Listings Contact Us

Turkey Ratatouille Chili


  • 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


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 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.

Online Medical Reviewer: Godsey, Cynthia M.S., M.S.N., APRN
Online Medical Reviewer: Lambert, J.G. M.D.
© 2000-2020 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
The health content and information on this site is made possible through the generous support of the Haspel Education Fund.
StayWell Disclaimer