This is my I can’t believe it’s not beef chili! I don’t always lighten up dishes and load them up with vegetables because life is about balance – most meals should just be served with a side salad instead of incorporating veggies into the main course. But this turkey veggie chili sacrifices no flavor, and that’s why we make it and love it!
Keys to getting a really flavorful chili:
- Season every layer! You will layer aromatics (garlic, bell pepper, and onion), other vegetables (zucchini and mushroom), meat (turkey), then cans (beans, tomatoes, and green chilis).
- As you season each layer, let the spices toaste until fragrant, which means that the smell naturally comes to your nose without having to hover too close to the pot
- I like to keep the juices in the cans vs. rinsing them.
- Wait until the end to salt! Cans can pack some salt, so wait until it’s been cooking for a bit and the flavors develop to add salt, if necessary.
Turkey Veggie Chili
This is my I can't believe it's not beef chili! Loaded with veggies and flavor – you truly won't miss the beef!
Ingredients
- 2 Bell Peppers diced
- ½ Large Onion yellow or red, diced
- 4 Cloves Garlic minced
- 1 Zucchini diced
- 1-1.5 lb ground turkey
- 1 can black beans
- 1 can pinto beans
- 1 can diced tomatoes
- 1 can diced green chiles Can use one can of rotel instead of tomatoes + green chiles
- salt to taste
Spice Blend:
- 2 T Chili Powder
- 1 T Cumin
- ½ T Smoked Paprika
- 1 tsp black pepper
Toppings (all optional and up to your preference!):
- Cheese
- Greek Yogurt or Sour Cream
- Fresh Jalapeno
- Chips Tortilla or Fritos
- Would also be great with avocado if you have it!
Instructions
- Chop all your veggies
- In a large pot or dutch oven (mine is 7 qt for reference), add avocado or olive oil over medium heat, then add in your bell peppers, onion, and garlic
- Once fragrant, add in one third of the spice blend. Sautee until fragrant
- Add in zucchini and stir until covered well in spices
- After 3-5 minutes, add in ground turkey and the next third of your spice blend. Break up the meat and cook through, mixing well and ensuring your spices are coated evenly and get a good toasting
- Add in canned goods with all the juices and the final third of the spice mixture. Mix well, cover, and turn heat to low.
- After about 30 minutes, taste the broth and add salt and pepper if needed.
- Enjoy with the toppings of your choice! You can continue cooking for up to 1 hour.
Notes
Note: If you want the chili itself to be spicy vs topping with something spicy, you can add 1/4-/1/2 TSP cayenne to the spice blend or add a jalapeno or serrano to the vegetables
Tried this recipe?Let us know how it was!