Turkey-Vegetable Chili

1 Servings

1/2 c green bell pepper, Chopped (about 1, small)
1/4 c onion (about 1, Chopped small)
2 cloves garlic, finely chopped
2 t olive (or vegetable oil)
3 c cut-up turkey or, Cooked chicken
1/2 c water
1 T fresh (or i teaspoon) Chopped dried o, regano leaves
1 T chili powder
1 t cumin /2 teaspoon, Ground salt
1 cn (16 ounces) whole tomatoes undrain, ed
1 pk (10 ounces) mixed, Frozen vegetables
2 c 1/2-inch zucchini, Slices (about 2 m, edium)
Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium heat about 3 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Heat to boiling; reduce heat
Cover and simmer I hour, stirring occasionally.
Stir in frozen vegetables and zucchini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until zucchini is crisp-tender.