Ingredients
1
lb. lean ground turkey
1/4
cup unseasoned dry bread crumbs
1/4
cup chopped onion
1/4
teaspoon seasoned salt
1
egg
1
medium zucchini, cut into 1x1/4x1/4-inch strips
2
garlic cloves, minced
1
(28-oz.) can whole tomatoes, undrained, cut up
1
(15.5-oz.) can great northern beans, drained
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
teaspoon sugar
1
teaspoon cumin
3
teaspoons chili powder
1/4
teaspoon pepper
1/8
teaspoon salt
Preparation
In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (1 1/2-inch) balls.
Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add meatballs; cook 8 to 10 minutes or until browned on all sides and no longer pink in center.
In Dutch oven or large saucepan, combine all chili ingredients; mix well. Bring to a boil. Reduce heat; add meatballs. Simmer 10 to 15 minutes or until thoroughly heated.
