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.

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.