Turkey, Sweet Potato & Green Veggie Chili

• 16 oz. sweet potato ribbons or noodles (I used Trader Joe's ribbons)
• 3 3/4 cups reduced sodium chicken broth, divided
• 1 medium zucchini, cut into quarter moons
• 1 green bell pepper, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 1 lb. extra lean ground turkey
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tbsp. chili powder
• 1/4 tsp. red pepper flakes
• 1 tsp. dried oregano
• 1 - 12 oz. bag frozen broccoli florets

Heat a large pot over medium heat.  Spray generously with olive oil cooking spray and add in the sweet potato ribbons.  Cook for 5 minutes, stirring regularly to ensure they lightly brown but don't burn.  Pour in 3/4 cup chicken broth, lower heat, cover and let simmer 2 minutes.

Uncover the pot and add the chopped zucchini, chopped bell pepper, minced jalapeno and chopped garlic.  Stir to combine and let cook over medium heat, stirring occasionally.

Meanwhile, heat a large skillet over medium heat.  Generously spray with olive oil cooking spray and add in the ground turkey, lightly seasoning with salt and freshly ground black pepper. Cook, breaking it up with a wooden spoon, until crumbled and no longer pink, about 5 minutes.  

Transfer the cooked turkey into the pot with the sweet potato veggie mixture.  Season with coriander, cumin, salt, chili powder, red pepper flakes and oregano.  Stir to mix well.  Add the frozen broccoli florets and 3 cups broth.  Let simmer for 20 minutes.

Divide into 4 bowls and devour!