Servings: 8

1 pound lean ground turkey breast 1 pound lean ground turkey breast
1 cup diced carrots 1 cup diced carrots
1 cup diced onion 1 cup diced onion
1 cup diced celery 1 cup diced celery
1 cup diced zucchini or green peppers 1 cup diced zucchini or green peppers
1 can kidney beans 15 oz, drained and rinsed 1 can kidney beans 15 oz, drained and rinsed
1 can black beans 15 oz, drained and rinsed 1 can black beans 15 oz, drained and rinsed
1 can tomato sauce 15 oz 1 can tomato sauce 15 oz
1 can Rotel with green chilis 10 oz, be sure to get MILD if you don't like spicy, or use an extra can of diced tomatoes. 1 can Rotel with green chilis 10 oz, be sure to get MILD if you don't like spicy, or use an extra can of diced tomatoes.
2 cans diced tomatoes 15 oz, undrained 2 cans diced tomatoes 15 oz, undrained
2 Tbl chili powder 2 Tbl chili powder
1 Tbl cumin 1 Tbl cumin
2 tsp salt 2 tsp salt
1/4 cup water ¼ cup water

Pan fry lean ground turkey breast and set aside.
Using Pam cooking spray, sautee carrots, onions, celery, and zucchini. Add ¼ cup water and continue to cook until soft.
Once vegetables are softened, sprinkle with chili powder, cumin, and salt. Cook for 2 minutes until spices are fragrant.
In a large cooking pot on stove top, add cooked ground turkey breast, vegetables, and all remaining ingredients.
Bring to a boil and then simmer for 30 minutes.
Alternately, place ground turkey breast and vegetables in the bottom of Instant Pot. Sautee until softened.
Pour in all remaining ingredients. Close lid and be sure valve is closed.
Select the Meat/Stew button. Cook for 20 minutes.
Carefully quick release and serve.

From: Mama Kinloch  From: Mama Kinloch