1 lb ground turkey
2 medium-sized or one large Zucchini, quartered and sliced 3/4 inch
1/2 onion, chopped
1 tbsp tomato paste
1 can black beans, drained and rinsed
1 can corn, drained
1 large tomato, diced
1 jalapeno, seeded and finely diced
1 tbsp minced garlic
3 tbsp fresh cilantro, chopped (plus more for garnish)
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1 tsp seasoned pepper
1/2 cup chicken stock or broth
shredded cheese
lime wedges
Spray a large skillet over high heat with oil and brown the turkey. Cook breaking the meat up until the turkey is cooked through, about 5 minutes. Push the meat to the side, add the onion and tomato paste and cook 1 minute. Stir in spices: cumin, chili powder, salt and pepper. Add the black beans, corn, tomato, jalapeño, garlic, cilantro, tomato stir well and add chicken broth. Bring to simmer. Add the zucchini, stir. Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp. Top with cheese of choice and serve with lime wedges and more cilantro if desired.
