Veggie Loaded Turkey Chili
When the weather turns cold, warming up with a bowl of veggie-loaded turkey chili is about as good as it gets! This turkey chili recipe feeds 5-6 but can easily be doubled and frozen for easy meal prep.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 lb. lean ground turkey, beef, or chicken
- 2 large garlic cloves, minced
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 1 zucchini or yellow squash, diced
- 1 medium carrot, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 (15-ounce) can tomato sauce
- 1 (15-ounces) can crushed or petite diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 ounces water or broth
- Dash of cayenne pepper (optional)
- Salt and black pepper, to taste
- Optional: Diced avocado, chopped cilantro, shredded cheese, sour cream or Greek yogurt, and/or lime wedges for serving
Directions
- 1
In a large pot or Dutch oven over medium heat, add the oil.
- 2
Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini or yellow squash, and carrots.
- 3
Sauté for 7-9 minutes or until meat is cooked and no longer pink.
- 4
Add the chili powder, cumin, tomato sauce, crushed tomatoes, beans, frozen corn, and the water or broth.
- 5
Bring to a boil over medium-high heat.
- 6
Reduce heat to low, cover, and simmer for 15 minutes or until carrots are tender.
- 7
Garnish with toppings of choice.
- 8
Follow the directions above for the Stovetop version through Step 3.
- 9
Add the browned turkey and vegetable mixture to the slow cooker.
- 10
Add the remaining ingredients (chili powder through water/broth) to the slow cooker and stir to combine.
- 11
Cover and cook on LOW for a cook time of 8 hours or on HIGH for a total time of 4 hours.