Loaded Veggie Turkey Chili

Loaded Veggie Turkey Chili

Prep Time

15 Minutes

Cook Time

45 Minutes


  • 2 Tbsp. Olive Oil
  • 1 Medium Yellow Onion, Medium Diced
  • 1 Medium Red Bell Pepper, Medium Diced
  • 1 Jalapeno, Seeded And Finely Chopped
  • 1 Large Carrot, Peeled And Medium Diced
  • 1 Medium Zucchini, Medium Diced
  • 1 Pound Ground Turkey
  • 4 Cloves Garlic, Minced
  • 1 Tbsp. Chili Powder
  • 2 Tsp. Dried Parsley
  • 1 Tsp. Ground Cumin
  • ½ Tsp. Kosher Salt
  • 1 (14.5 Oz) Can Diced Tomatoes (No Salt Added Recommended), Undrained
  • 3 Cups Low-Sodium Chicken Broth
  • 1 (15.5 Oz) Can Black Beans, Rinsed And Drained
  • 1 (15.5 Oz) Can Kidney Beans, Rinsed And Drained
  • 1 Cup Frozen Corn
  • Serving Suggestions: Cheddar Cheese, Sour Cream, Avocado, Red Onion And Green Onion

Serving size:

about 1 ½ cups

Per serving:

Calories 320; Total Fat 11 g; (Sat Fat 2 g); Protein 26 g; Carb 37 g; Fiber 10 g; Cholesterol 35 mg; Sodium 460 mg; Total Sugar 11 g (includes 0 g Added Sugars)

Tip from Ellie:

This recipe is excellent as is, but feel free to riff on it. Sub in whatever vegetables you like or have on hand; use ground chicken, lean beef or an extra can of beans instead of the turkey, or use canned crushed tomatoes or tomato purée instead of diced.

Preparation Steps:

  1. Heat the olive oil over medium-high heat in a large stock pot that has a lid. Add the chopped onion and saute, stirring occasionally, until translucent, about 5 to 8 minutes. Add the bell pepper, jalapeno, carrot and zucchini. Cover and cook, stirring occasionally, until vegetables have softened a bit but are still firm, about 5 to 8 minutes.
  2. Move the vegetables to one side of the pot and add in the ground turkey. Allow it to brown untouched for 2 minutes then break up the meat into large chunks and stir it into the vegetables. Cook for 1 additional minute. Add the garlic, chili powder, dried parsley, cumin and salt. Continue cooking, stirring occasionally, until very fragrant, about 2 minutes.
  3. Add in the diced tomatoes, chicken broth, beans and corn. Bring the chili to a full boil. Reduce the heat to low, cover, and cook at a gentle boil for 25 minutes. Remove the lid and cook for 10 additional minutes.
  4. Taste chili for flavor and add sea salt and/or additional chili powder to taste. Serve heaping bowls of chili with cheddar cheese, sour cream, avocado, red onion and green onion.
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