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