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

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4.3 from 5 reviews

A hearty and healthy turkey vegetable chili loaded with colorful vegetables, beans, and flavorful spices. This recipe uses lean ground turkey and plenty of veggies like sweet potato, zucchini, and bell pepper to create a nutritious, comforting chili perfect for a wholesome meal. It’s easy to prepare on the stovetop in about 40 minutes and serves six people.

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)

Pantry Items

  • 1 (15 oz) can sweet corn, drained and rinsed (or 1.5 cups frozen corn)
  • 1 (28 oz) can diced fire-roasted tomatoes (undrained)
  • 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
  • 2 cups low sodium chicken broth

Spices and Seasonings

  • 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. Prepare Vegetables: Chop the onion, garlic, sweet potato, zucchini, red bell pepper, and carrots into diced pieces. Drain and rinse the beans and corn thoroughly. Keep the fire-roasted tomatoes undrained for added juiciness.
  2. Sauté Aromatics and Turkey: Heat the 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 starting to soften. Add the minced garlic and all the spices—chili powder, ground cumin, paprika, oregano, salt, and pepper—and cook for about 30 seconds until fragrant. Add the ground turkey and cook for 1-2 minutes, breaking it up with a spoon.
  3. Add Vegetables: Introduce the diced sweet potato, zucchini, red bell pepper, and carrots to the pot. Continue cooking for 8-10 minutes until the turkey is fully cooked and the vegetables have softened slightly.
  4. Simmer Chili: Stir in the low sodium chicken broth, drained black beans, pinto beans, corn, diced green chiles, and fire-roasted tomatoes with their juices. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld. Adjust salt to taste as needed.
  5. Serve and Enjoy: After simmering, taste and adjust seasoning if desired. Serve the chili warm. It pairs well with toppings like shredded cheese, avocado slices, or fresh cilantro if desired.

Notes

  • You can prep vegetables ahead of time by chopping them in advance to save time during cooking.
  • Use low sodium broth and adjust salt to control sodium levels.
  • For a spicier chili, consider adding a pinch of cayenne pepper or using hot diced green chiles instead of mild.
  • Leftovers store well in the fridge for up to 4 days or freeze for longer storage.

Find it online: https://bitezly.com/the-best-turkey-vegetable-chili-with-beans-healthy-recipe-2/