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The Best Turkey Vegetable Chili (with Beans, Healthy) Recipe

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3.8 from 10 reviews

A hearty and healthy Turkey Vegetable Chili packed with lean ground turkey, a variety of fresh vegetables, beans, and flavorful spices. This easy stovetop recipe combines nutritious ingredients into a comforting chili perfect for a wholesome meal.

Ingredients

Meat and Oil

  • 1 lb lean ground turkey (93% lean)
  • 1 Tbsp extra-virgin olive oil (or avocado oil)

Vegetables

  • 1 small yellow onion, diced (1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (~1.5 cups)
  • 1 zucchini squash, diced (~1 cup)
  • 2 large carrots, diced (~1 cup)
  • 1 small sweet potato, diced (or ½ medium sweet potato, ~1.5 cups)

Canned Goods

  • 1 (15 oz) can sweet corn, drained and rinsed (or 1.5 cups frozen corn)
  • 1 (28 oz) can diced fire-roasted tomatoes (do not drain)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed (or kidney beans)
  • 1 (4 oz) can mild diced green chiles

Liquids and Seasonings

  • 2 cups low sodium chicken broth
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt (more to taste)
  • ¼ tsp black pepper

Instructions

  1. Prep Vegetables and Beans: Chop the onion, garlic, sweet potato, zucchini, red bell pepper, and carrots into small, even pieces. Drain and rinse the black beans, pinto beans, and sweet corn. Set aside. Do not drain the diced fire-roasted tomatoes.
  2. Sauté Aromatics and Turkey: Heat olive oil in a large soup pot or Dutch oven over medium heat on the stovetop. Add the diced onion and cook for 1-2 minutes until softened. Add the minced garlic and spices (chili powder, cumin, paprika, oregano, salt, and pepper) and cook for about 30 seconds until fragrant. Add the ground turkey and cook, breaking it up with a spoon, for 1-2 minutes until it starts to brown.
  3. Cook Vegetables: Add the diced sweet potato, zucchini, red bell pepper, and carrots to the pot. Continue cooking and stirring for 8-10 minutes, until the turkey is fully cooked through and the vegetables have softened.
  4. Add Liquids and Beans: Pour in the chicken broth, then add the drained and rinsed beans, sweet corn, diced green chiles, and the undrained fire-roasted tomatoes. Bring the chili to a boil.
  5. Simmer the Chili: Reduce the heat to low and let the chili simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to become tender. Taste and add more salt if needed before serving.

Notes

  • You can prep the vegetables ahead of time by chopping them in advance for quicker cooking later.
  • Feel free to substitute pinto beans with kidney beans based on preference.
  • For a spicier chili, use diced green chiles with heat or add cayenne pepper to the seasoning.
  • This chili stores well and tastes even better the next day.
  • Use low sodium chicken broth to better control the saltiness of the dish.

Find it online: http://bitezly.com/the-best-turkey-vegetable-chili-with-beans-healthy-recipe/