The Best Turkey Vegetable Chili (with Beans, Healthy)

The Best Turkey Vegetable Chili (with Beans, Healthy)

Mallory

A couple years ago, I had a chili party and made 3 different chilis for my friends to taste test including this Turkey Vegetable Chili. This was everyone's favorite! I hope you love it as much as we do! 😊

5 from 3 votes

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Prep Time 10

Cook Time 30

Course Dinner

Cuisine American

Servings servings

Calories 380 kcal

Equipment

1 dutch oven or heavy bottomed pot

Ingredients

1 lb lean ground turkey (I use 93% lean)
1 tablespoon extra-virgin olive oil (or avocado oil)
1 small yellow onion, diced (1 cup)
3 cloves garlic, minced
1 red bell pepper, diced (~1.5 cups)
1 zucchini squash, diced (~1 cup)
2 large carrots, diced (~1 cup
1 small sweet potato, diced (or ½ a medium sweet potato, ~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
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 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt (more to taste)
¼ teaspoon black pepper

Instructions

Prep by chopping the vegetables including the onion, garlic, sweet potato, zucchini, red pepper and carrots. Drain and rinse the beans and corn. Do not drain the tomatoes.
Heat olive oil in a large soup pot or Dutch oven on medium heat on the stove top. Add the onion and cook for 1-2 minutes. Then add the garlic and seasonings until fragrant, about 30 seconds. Add the ground turkey and cook 1-2 minutes, breaking up the meat.
To the pot, add the veggies including the sweet potato, zucchini, red pepper, and carrots. Cook for 8-10 minutes, until meat is cooked and vegetables are softened.
Add the chicken broth, beans, tomatoes, corn, and diced green chiles to the pot. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes. Add more salt if needed.
Hint: prep ahead for this recipe by chopping the veggies in advance!

Video

Notes

Expert Tips

I like to chop the vegetables into very small pieces for this recipe.
If you like your chili more brothy, add 1-2 extra cups of broth or water.
Give it a taste test and add more salt as needed.

Storage

Refrigerator - let the turkey veggie cool and store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop. To meal prep, portion it into containers you can grab-and-go the next day.
Freezer - store in a freezer-safe container for up to 4 months. Be sure to put the date on the freezer container so you remember when you made it! Thaw frozen chili in the fridge overnight and reheat in the microwave or on the stovetop.

Dietitian Tip

While healthy means something different to everyone, this turkey veggie chili is a nutrient-rich option! It contains dietary fiber from the beans and vegetables to support gut health, lean protein from the ground turkey and plant protein from the beans, and heart-healthy fats that have also been shown to support brain health from the olive oil and beans. It also contains several nutrients including antioxidants, vitamins A, C, and E, potassium, and magnesium.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 2 cups (approximate)Calories: 380kcalCarbohydrates: 46gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 54mgPotassium: 860mgFiber: 11g

Keyword dairy free, gluten free

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