Ingredients

1 tbsp (15 mL) olive oil

2 cups onions, finely chopped

3 cloves of garlic, minced

1 kg ground lean turkey or chicken breast 2 tsp oregano

1 tsp thyme

2 tsp basil

1⁄4 tsp sea salt

2–3 tbsp (30–45 mL) chili powder

1 cup cubed zucchini

1 can (28 oz/796 mL) diced tomatoes

1 cup tomato sauce

3⁄4 cup water

10 g PGX

1 400 mL can kidney beans

2 cups celery, finely chopped

1 cup fresh parsley, finely chopped

Directions

1. In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; sauté turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.

2. In same saucepan, cook onion, garlic, oregano, thyme, basil, and chili powder until softened, about 3 minutes. Stir in tomato sauce; cook for 1 minute.

3. Return turkey to pan. Add tomatoes, tomato sauce, black beans, zucchini, kidney beans, celery, water, and PGX. Reduce heat and simmer for 40 minutes.

4. Stir in parsley and serve.