This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chilies. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

White Turkey Chili

Makes 6 servings, about 1 1/2 cups each.

Active Time: 40 minutes

Total Time: 1 1/2 hours

3 tablespoons extra-virgin olive oil or canola oil

1 pound 93 percent lean ground turkey

1 large onion, diced

4 cloves garlic, minced

2 medium zucchini, diced (about 3 1/2 cups)

1/2 cup bulgur

2 tablespoons dried oregano

4 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon white pepper

1/4 teaspoon salt

2 15-ounce cans no-salt-added white beans, rinsed

2 4-ounce cans green chilies, mild or hot

4 cups reduced-sodium chicken broth

Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.

Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in white beans and chilies, then pour in broth; bring to a boil.

Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Per serving: 356 calories; 14 g fat (2 g sat, 5 g mono); 43 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 26 g protein; 10 g fiber; 722 mg sodium; 898 mg potassium.

Nutrition Bonus: Vitamin C (48 percent daily value), Iron (28 percent DV), Potassium (26 percent DV), Magnesium (25 percent DV), Zinc (15 percent DV).

2 carbohydrate servings

Exchanges: 1 1/2 starch, 1 vegetable, 2 medium fat meat, 1 lean meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)