Turkey Zucchini Chili

• 2 Tablespoons Olive Oil
• 2 Onions, Diced
• 2 pounds Ground Turkey
• 6 Small Zucchini, Peeled And Sliced Into 1/4 Inch Thick Coins
• 6 cloves Garlic, Minced
• 2 Tablespoons Cumin
• 2 teaspoons Oregano
• 1 Tablespoon Salt
• 1 teaspoon Pepper
• 6 cups Chicken Broth
• 2 cans Fire Roasted, Diced Tomatoes (14 Oz Cans)
• 2 cans Rotel-brand Tomatoes (10.5 Oz Cans)
• 1 jar Salsa Verde (16 Oz. Size)
• 2 cans White Beans, 15 Oz. Cans, Drained
• 2 cups Frozen Corn

1. Heat oil in a large stockpot over medium high heat. Add onion and saute for about 5 minutes. Add turkey and cook until no longer pink. Add the zucchini and cook for about 5 minutes more. Add garlic, cumin, oregano, salt and pepper. Cook for about 1 minute, until garlic is fragrant. Add the chicken broth, diced and Rotel tomatoes, salsa verde, beans and corn. Bring to a slow boil then reduce heat. Cover the pot and gently simmer for about an hour, stirring occasionally. Season to taste before serving.
2. Recipe adapted from another recipe for Turkey Zucchini chili, found at the blog Closet Cooking.

olive oil, onions, ground turkey, zucchini, garlic, cumin, oregano, salt, pepper, chicken broth, tomatoes, tomatoes, salsa, white beans

Taken from tastykitchen.com/recipes/soups/turkey-zucchini-chili/ (may not work)