Turkey & veggie chili

In a large pot, heat about 2-3 tbsp olive oil. Add onion and zucchini and cook until almost done.

Add chili powder, cumin and garlic, stir well and cook for just a couple minutes to release flavors.

Remove onion/zucchini mix and set aside. Add turkey to same pot and cook until browned.

Add onion/zucchini mixture back to pot. Add tomatoes, black beans, kidney beans, corn, spinach, oregano and salt & pepper. Stir well.

If chili doesn't look soupy enough (not enough liquid) add some chicken stock until desired consistency is reached. Note: be careful not to add too much as chili gets more soupy as it cooks.

Bring to a boil, then turn heat down to low, cover and cook for 20 minutes.

Top with shredded cheese, sour cream, avocado and tortilla chips.

All done! Enjoy