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- 1 lb ground turkey - 1 large onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup corn (frozen or fresh) - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes - 2 tablespoons tomato paste - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup vegetable broth - Fresh cilantro, for garnish This veggie loaded turkey chili is full of fresh flavors and good nutrients. I love using ground turkey because it makes the dish lighter but still filling. The mix of colorful veggies adds great taste and texture. Each bite bursts with the goodness of onion, garlic, and bell pepper. The spices play a big role here. Chili powder gives warmth, cumin adds earthiness, and smoked paprika brings a hint of smoke. Each spice works together to create a rich and savory flavor profile. Don't forget about the cooking essentials! Olive oil helps cook the veggies and turkey, while vegetable broth adds moisture. Finally, fresh cilantro on top brightens the dish and makes it even more delicious. Gathering these ingredients is the first step to making a hearty meal that everyone will love. {{ingredient_image_1}} - Sautéing Onions and Garlic Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes soft and clear. This should take about 4 to 5 minutes. The smell will make you hungry! - Browning Ground Turkey Next, add the ground turkey to the pot. Use a spoon to break it up as it cooks. Make sure to brown it well, which takes about 5 to 7 minutes. This step adds great flavor to your chili. - Adding Bell Pepper, Zucchini, and Corn After the turkey is brown, toss in the diced bell pepper, zucchini, and corn. Stir everything together and let it cook for about 5 minutes. This softens the veggies and brings out their sweet flavors. - Mixing in Canned Ingredients and Seasonings Now, it’s time to add the canned items. Stir in the black beans, diced tomatoes, and tomato paste. Pour in the vegetable broth and mix well. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a simmer. This is where the magic happens! Lower the heat and let it simmer for 20 to 25 minutes. Stir occasionally until it thickens to your liking. Taste it and adjust the seasonings if needed. If you want more heat, add some extra chili powder or hot sauce. Enjoy your hearty and filling veggie loaded turkey chili! How to Make It Spicier To kick up the heat, add more chili powder. A teaspoon at a time works best. You can also try hot sauce for a quick boost. Just remember to taste as you go. Tips for Adding Heat If you like it fiery, consider adding jalapeños or diced green chilies. For a smoky flavor, try chipotle peppers in adobo sauce. Just chop them finely and stir them in. Thickening the Chili If your chili is too thin, let it simmer longer. The heat helps it thicken naturally. You can also mash some beans against the side of the pot. This adds creaminess without extra ingredients. Adjusting Liquid Measurements If it’s too thick, add small amounts of vegetable broth. Stir well and keep an eye on the texture. A little goes a long way, so add slowly. Best Serving Dishes Serve your chili in deep bowls to hold all the goodness. This also keeps it warm longer. A rustic bowl pairs well with the hearty vibe of the dish. Optional Toppings Top your chili with fresh cilantro, a dollop of sour cream, or shredded cheese. Avocado slices also add a nice creaminess. Don’t forget to offer some lime wedges for a zesty finish. Pairing Ideas Chili pairs well with cornbread or crusty bread for dipping. A fresh side salad helps balance the meal. You can also serve it with tortilla chips for a fun crunch. Pro Tips Enhance the Flavor: Consider adding a teaspoon of cocoa powder or a splash of balsamic vinegar to deepen the flavor profile of your chili. Make it a Meal: Serve the chili with crusty bread or over cooked rice or quinoa for a heartier meal. Storage Tips: This chili can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Versatile Ingredients: Feel free to swap in other veggies like carrots or spinach and use different beans based on your preference. {{image_2}} You can switch ground turkey for ground beef or chicken. Both options work well. Ground beef adds a rich taste, while chicken keeps it lighter. You can adjust cooking times slightly based on the protein you choose. If you prefer a vegetarian option, try using plant-based protein. Crumbled tofu or lentils can mimic the texture of meat. This keeps the dish hearty while also being meat-free. Feel free to add more veggies for extra nutrition. Spinach, carrots, and sweet potatoes work great in this chili. Each veggie adds a new layer of flavor and texture. Different bean varieties can also enhance the dish. You can mix in pinto beans or kidney beans. They add protein and fiber, making the chili even more filling. To change the flavor profile, consider adding different spices. Smoked paprika gives a smoky taste. You can also try oregano or coriander for a twist. Incorporating hot sauce or salsa can add heat and zest. Just a few drops of your favorite hot sauce can take your chili to the next level. Adjust these additions based on your taste preferences. You can keep veggie loaded turkey chili in the fridge for up to four days. Store it in an airtight container for best results. This way, you can enjoy leftovers without losing flavor or freshness. To freeze chili, let it cool to room temperature first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. This chili can last in the freezer for up to three months. When ready to eat, move the chili to the fridge the night before. This slow thaw keeps it tasty. If you need it fast, you can thaw it in the microwave. Use the defrost setting for best results. You can reheat chili on the stove or in the microwave. If using the stove, heat it on low for even warming. Stir frequently to avoid sticking. In the microwave, heat in short bursts, stirring in between. Add a splash of vegetable broth or water if the chili seems thick. This helps it regain its smooth texture. Taste before serving; adjust seasonings if needed for the best flavor. Yes, you can use frozen vegetables in this chili. Frozen corn, bell peppers, or zucchini work great. Just add them straight to the pot without thawing. They will cook down nicely and add flavor. To make this chili in a slow cooker, brown the turkey first. Then, add all the cooked ingredients to the slow cooker. Mix in the spices and broth. Cook on low for 6-8 hours or high for 3-4 hours. This method gives the flavors time to blend. Turkey chili pairs well with many sides. Try serving it with cornbread or rice. You can also add tortilla chips for crunch. A fresh salad or avocado slices make great sides too. Yes, this chili is healthy! It has lean turkey and lots of veggies. Beans add fiber and protein, while spices boost flavor without extra calories. This dish is a nutritious option for any meal. Store leftover chili in an airtight container. It lasts in the fridge for 3-4 days. For longer storage, freeze it in portions. Thaw overnight in the fridge before reheating on the stove or in the microwave. This blog post covered how to make a delicious turkey chili. We explored key ingredients like ground turkey, fresh veggies, and spices that give it flavor. I provided step-by-step instructions to help you cook it just right. You learned tips to adjust spice levels and variations if you want to try new proteins or add vegetables. Finally, I included storage tips so you can enjoy leftovers later. Now that you know the essentials, try making your own chili. It’s a tasty meal that’s easy to customize!

Veggie Loaded Turkey Chili

A hearty and nutritious chili packed with vegetables and lean turkey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 cup corn (frozen or fresh)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté until the onion is translucent, about 4-5 minutes.
  • Add the ground turkey to the pot, breaking it down with a spoon. Cook until browned, about 5-7 minutes.
  • Stir in the bell pepper, zucchini, and corn, cooking for another 5 minutes until the vegetables are slightly softened.
  • Mix in the black beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
  • Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a simmer.
  • Lower the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens to your liking.
  • Taste and adjust seasonings as necessary. If you prefer a spicier kick, add more chili powder or a hot sauce of your choice.
  • Serve the chili hot, garnished with fresh cilantro.

Notes

Serve with sour cream or Greek yogurt for added creaminess.
Keyword chili, healthy, turkey, vegetarian