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 tbsp vegetable oil

  • 2 tbsp 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 tbsp tomato paste

  • 1 19-ounce canned tomatoes, pureed

  • 2 cups chicken stock

  • 1-1/2 medium potatoes, peeled and chopped

  • 1 cup canned red kidney beans, drained

  • 1 tbsp chili powder

  • 1-1/2 tsp 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 return cooked vegetables to skillet.

Add tomato paste, puréed 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 325 calories, 13 g fat, 3 g saturated fat, 61 mg cholesterol, 715 mg sodium, 31 g carbohydrate, 7 g fiber, 10.5 g sugar, and 24 g protein.

© 2000-2024 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