From the kitchen of Suma Jetski, St. Clair Shores, Michigan

Ingredients

• MEATBALLS
• 1 lb. lean ground turkey
• 1/4 cup unseasoned dry bread crumbs
• 1/4 cup chopped onion
• 1/4 tsp. seasoned salt
• 1 egg
• CHILI
• 1 medium zucchini, cut into 1- by 1/4- by 1/4-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 (14.5-oz.) can ready-to-serve chicken broth
• 1 tsp. sugar
• 1 tsp. cumin
• 3 tsp. chili powder
• 1/4 tsp. pepper
• 1/8 tsp. salt

Instructions

1. In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (1 1/2-inch) balls.

2. Spray large skillet with non-stick 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.

3. In Dutch oven or large saucepan. Combine all chili ingredients. Mix well.

4. Bring to a boil. Reduce heat. Add meatballs.

5. Simmer 10 to 15 minutes or until thoroughly heated.

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Find more about:

• Chicken Broth |
• Entrees |
• Great Northern Beans |
• Onions |
• Tomatoes General |
• Turkey |
• Whole Eggs |
• Zucchini