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Rollover Turkey Vegetable Chili


  • 3-4 cups leftover Bolognese sauce

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 small zucchini, grated

  • 1 box frozen corn (10 ounces)

  • 1 can black or red beans, rinsed

  • 2 tablespoons chili powder

  • Salt and black pepper

  • 1 cup sharp cheddar, Monterey Jack, pepper Jack or smoked cheddar cheese, shredded

  • Baked tortilla chips, lightly crushed


Pre-heat the oven to 375°F. Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO. Add in the grated zucchini and cook until soft, about 4-5 minutes. Add the frozen corn, black or red beans and chili powder. Add in the Bolognese sauce and bring up to a bubble. Season with salt and pepper to taste and cook for another 5-6 minutes. To serve, ladle the chili into bowls and top with cheese and lightly crushed tortilla chips. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to