Ingredients

• 2 tablespoons vegetable oil

• 2 tablespoons 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 tablespoons tomato paste

• 1 19-ounce canned tomatoes, pureed

• 2 cups chicken stock

• 1-1/2 potatoes, peeled and chopped

• 1 cup canned red kidney beans, drained

• 1 tablespoon chili powder

• 1-1/2 teaspoon dried basil

• 1 bay leaf

Directions

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 add cooked vegetables to skillet.

Add tomato paste, 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.

Serves 6

Each serving contains about 250 calories, 4 g fat (14 percent calories from fat), 37 mg cholesterol, and 615 mg sodium.