1 tbsp olive oil
2 cups onions, finely chopped
3 garlic cloves, minced
2 lbs ground lean turkey or chicken breast
2 tsp oregano
1 tsp thyme
2 tsp basil
1/4 tsp sea salt
2-3 tbsp chili powder
1 cup cubded zucchini
1 can (28 oz) tomatoes
1 cup tomato sauce
3/4 cup water
2 scoops (10 g) PGX
1 can (12 oz) kidney beans
1 can (12 oz) black beans
2 cups celery, finely chopped
1 cup fresh parsley, finely chopped

In large saucepan, heat 1 tbsp (1/2 oz) of the oil over medium heat; sauté turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.

In same saucepan, cook onion, garlic, oregano, thyme, basil and chili powder until softened, about 3 minutes. Stir in tomato sauce; cook for 1 minute.

Return turkey to pan. Add tomatoes, tomato sauce, black beans, zucchini, kidney beans, celery, water and PGX. Reduce heat and simmer for 40 minutes.

Stir in parsley and serve.