Veggie-Packed Turkey Chili

Chili has long been regarded as a quintessential comfort food, warming hearts and homes with its rich flavors and hearty textures. This beloved dish has found its way into kitchens across the globe, celebrated for its ability to bring people together, whether for a casual weeknight dinner or a festive gathering. Its versatility means that chili can be adapted to fit a myriad of tastes, preferences, and dietary needs, making it a staple in many households.

Discover the ultimate comfort food with this Hearty Veggie-Packed Turkey Chili! This nutritious twist on the classic chili features lean ground turkey and a colorful array of vegetables, creating a dish that is both wholesome and satisfying. Packed with protein and fiber, this chili is perfect for busy weeknights or gatherings. Easy to customize and deliciously adaptable to various dietary preferences, serve it with fresh toppings for an extra flavor boost. Enjoy a warming bowl of goodness that nourishes the body and warms the heart!

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Ingredients

1 lb ground turkey

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), chopped

1 zucchini, diced

1 carrot, chopped

1 cup corn (fresh, frozen, or canned)

1 can (14 oz) black beans, drained and rinsed

1 can (14 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 cups vegetable or chicken broth

2 tbsp olive oil

Fresh cilantro or parsley, for garnish

Optional: Avocado slices, shredded cheese, or sour cream for serving.

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Stir in minced garlic and cook for another minute until fragrant.

Add the ground turkey to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

Toss in the chopped bell pepper, zucchini, and carrot. Sauté for an additional 5 minutes until the vegetables begin to soften.

Stir in the corn, black beans, kidney beans, crushed tomatoes, and tomato paste. Mix in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper.

Pour in the vegetable or chicken broth and stir everything to combine. Increase the heat and bring to a boil.

Once boiling, reduce the heat to low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally. Adjust the seasoning as needed, adding more salt, pepper, or spice if desired.

Serve hot, garnished with fresh cilantro or parsley, and topped with avocado slices, shredded cheese, or sour cream if you like!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8