Ingredients

• 4 TB olive oil
• 2 medium onions cut into 1/2 in dice
• 1 red pepper, cored and cut into 1/2 in dice
• 1 green pepper, cored and cut into 1/2 in dice
• 2 zucchini cut into 1/2 in dice
• 4 large garlic cloves, finely chopped
• 1 35 ounce can tomotoes, plum whole in their juices, chopped
• 1 1/2 pounds ripe plum tomoatoes chopped
• 1 lb ground lean turkey meat
• 2 TB good quality chili powder
• 1 TB cumin
• 1 TB oregano
• 1 tsp fennel seeds
• 1/4 tsp cayenne pepper (optional)
• 1 15 oz can small red kidney beans, rinsed
• 1 15oz can chick peas
• sour cream or nonfat Fage greek yogurt(optional)
• shredded cheddar cheese

Directions

1. In a medium stock pan over medium heat, add 1 TB oil and cook turkey breast, breaking apart for about 5 minutes. Remove from pan to a plate.
2. Add the reamining 3 TB oil to the pan and add onions, garlic, bell peppers and cook over medium heat for 8 minutes.
3. Add chopped canned tomotoes with juices and fresh tomato to the pot stirring well and bring to a boil.
4. Add turkey meat to the pot and spices - oregano, cumin, chili powder, fennel seeds and cayenne. Stir well, reduce heat to low and cook 15 minutes covered.
5. Add the kidney beans, chick peas and zucchini and cook additional 10 minutes.
6. Serve chili hot over brown rice and topped with shredded cheddar cheese and a dolllop of sour cream or Fage plain yogurt