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In the world of comfort food, few dishes can rival the warmth and satisfaction provided by a hearty bowl of chili. This Hearty Turkey and Vegetable Chili exemplifies the essence of comfort cooking, combining robust flavors and nourishing ingredients that make it a favorite among families and food enthusiasts alike. As the temperatures drop and the days grow shorter, there’s nothing quite like curling up with a steaming bowl of chili that not only warms the body but also delights the palate.

Hearty Turkey and Vegetable Chili

Warm up your evenings with this Hearty Turkey and Vegetable Chili, a delicious and nutritious twist on a classic comfort food. Combining lean ground turkey, vibrant vegetables, and protein-packed beans, this chili is not only satisfying but also loaded with essential nutrients. Perfect for family dinners or meal prep, follow our step-by-step guide to create a flavorful dish that will keep you cozy and nourished all season long. Embrace the joy of cooking and gather around a steaming bowl of goodness!
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Ingredients
  

1 lb ground turkey

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 celery stalks, diced

1 can (15 oz) diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

2 cups low-sodium chicken or vegetable broth

3 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and pepper to taste

2 tbsp olive oil

Fresh cilantro or parsley for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Shredded cheese for serving (optional)

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and bell pepper, and cook for another 2-3 minutes until fragrant.

    Brown the Turkey: Push the vegetables to the side of the pot and add the ground turkey. Cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks.

      Add Spices: Once the turkey is browned, stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute to toast the spices.

        Combine Ingredients: Add the diced tomatoes (with juices), black beans, kidney beans, corn, and chicken broth to the pot. Stir everything together until well combined.

          Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally. This will allow the flavors to meld together.

            Final Adjustments: Taste the chili and adjust seasoning if needed. If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes.

              Serve and Enjoy: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve with a dollop of sour cream or Greek yogurt and sprinkle with shredded cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings