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The Best Turkey Vegetable Chili (with Beans, Healthy)

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This hearty turkey vegetable chili is a wholesome, flavor-packed one-pot meal made with lean ground turkey, colorful vegetables, beans, and warm spices. Ready in just 40 minutes, it is perfect for busy weeknights and meal prep.

Ingredients

1 lb lean ground turkey (93% lean)

1 Tbsp extra-virgin olive oil or avocado oil

1 small yellow onion, diced (about 1 cup)

3 cloves garlic, minced

1 red bell pepper, diced (about 1.5 cups)

1 zucchini squash, diced (about 1 cup)

2 large carrots, diced (about 1 cup)

1 small sweet potato, diced (about 1.5 cups)

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

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

1/4 tsp black pepper

Instructions

  1. Prep the vegetables by chopping the onion, garlic, sweet potato, zucchini, red bell pepper, and carrots. Drain and rinse the beans and corn. Do not drain the tomatoes.
  2. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and cook for 1 to 2 minutes until softened. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper and cook for about 30 seconds until fragrant.
  3. Add the ground turkey and cook for 1 to 2 minutes, breaking up the meat as it browns.
  4. Add the sweet potato, zucchini, red bell pepper, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until the turkey is fully cooked and the vegetables begin to soften.
  5. Stir in the chicken broth, black beans, pinto beans, diced tomatoes, corn, and green chiles. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.
  6. Taste and adjust seasoning as needed. Serve warm with desired toppings.

Notes

For a spicier chili, add diced jalapenos, extra chili powder, or a pinch of cayenne pepper.

For a thicker chili, simmer uncovered longer or mash some of the beans before adding.

Ground chicken or lean ground beef can be substituted for turkey. For a vegetarian version, omit turkey and add an extra can of beans or lentils.

Store in an airtight container in the refrigerator for up to 4 days.

Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

To make in a slow cooker, brown the turkey with onions, garlic, and spices first, then cook on low for 4 to 6 hours or high for 2 to 3 hours.

Nutrition

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