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Healthy Turkey Chili with Vegetables and Optional Toppings Recipe

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3.8 from 6 reviews

A hearty and healthy turkey chili packed with lean ground turkey, vegetables, and a blend of bold spices. This thick, comforting chili is perfect for a nutritious meal and can be customized with your favorite toppings. Slow-simmered to develop deep flavors, it's easy to prepare and ideal for meal prep or feeding a crowd.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings (about 16 cups of chili)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 medium onions, diced
  • 2 bell peppers, any color, cored and chopped
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and cubed (optional)
  • 2 pounds ground turkey (93% lean)
  • 1 1/2 - 2 cups water, more as needed
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes in their juices

Spices

  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Pinch red pepper flakes

Optional Toppings

  • Sliced fresh avocado
  • Thinly sliced jalapeño
  • Shredded cheese
  • Plain non-fat Greek yogurt or sour cream
  • Freshly chopped cilantro

Instructions

  1. Sauté Vegetables: Heat the extra-virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the minced garlic, diced onions, chopped bell peppers, diced carrots, diced celery, and cubed sweet potato if using. Sauté the mixture for 5 to 7 minutes until the vegetables are soft and fragrant.
  2. Cook Turkey: Add the ground turkey to the pot. Cook for 5 to 7 minutes until browned, stirring often to break up any large chunks for even cooking.
  3. Add Liquids and Spices: Pour in 1 1/2 cups of water (add more if needed later), tomato sauce, and diced tomatoes with their juices. Stir in chili powder, ground cumin, paprika, cayenne pepper, kosher salt, black pepper, and red pepper flakes. Mix thoroughly to combine the flavors.
  4. Simmer Chili: Bring the mixture to a boil, then reduce the heat to maintain a moderate simmer. Let the chili cook uncovered for about 45 minutes, stirring occasionally to prevent sticking. Add water as necessary to achieve your desired chili thickness.
  5. Adjust Seasonings and Serve: Towards the end of cooking, taste the chili and adjust the seasonings as desired by adding more cayenne for heat or salt and pepper for flavor balance. Serve hot with your choice of optional toppings such as avocado slices, jalapeños, cheese, Greek yogurt, or chopped cilantro.

Notes

  • The original recipe simmers the chili slowly for about 3 hours, adding water as needed for a richer flavor development. This version uses a shorter cooking time but delivers great results.
  • To add beans, stir in one 15-ounce can of black beans and/or kidney beans towards the end of cooking.
  • Store leftover chili in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in a pot over medium-low heat or in the microwave until warmed through.
  • Freeze chili in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Find it online: https://zaracooking.com/healthy-turkey-chili-with-vegetables-and-optional-toppings-recipe/