Crock Pot Veggie-Turkey Chili

I threw this together the night before and stored it in the fridge until the morning.  Before leaving for work, I turned on the crock pot.  There is nothing like coming home on a Friday night to the smell of fresh chili and knowing you don't need to cook (other than throwing together the nightly salad).  Feel free to add or subtract veggies and bean types!

Crock-Pot Veggie-Turkey Chili
1.5 lb ground turkey - the lower fat the better
1 28oz  can whole peeled tomatoes with juice
1 15 oz can kidney beans, drained and rinsed
3 small zucchini, slices
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
2 large jalapeno, de-seeded and minced
2 TBS chili powder
1 8oz can chopped green chili peppers
1 TBS dried oregano
2 tsp ground cumin
1 teaspoon salt

Spray a pan with nonstick spray, then brown the turkey.  Place the cooked turkey along with the rest of the ingredients in the crock pot and give it a good stir.  Cover and cook on low heat 6-8 hours, or on high for 3-4.

Makes 10 cups of chili, 180.4 cal per cup

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Eric's dinner - cheese quesadilla