This healthy turkey chili is loaded with several cups of vegetables, beans and lean protein. This very plant-forward chili is a delicious, healthy recipe that is full of fiber, spices and is packed with nutritious ingredients. Its also a great recipe to double and freeze for a busy weeknight.
Why You Will Love this Turkey Vegetable Chili Recipe
- Packed with veggies. Some chili recipes are made with pretty much beans and meat. If you are looking for a healthy plant-forward chili recipe, this chili recipe is definitely more vegetables and beans, than meat.
- You can customize your ingredients. I like to make this recipe with red peppers, mushrooms, zucchini and carrots, and use black beans and white beans, but you can easily mix up the vegetables and types of beans that you use. If you don’t like spicy foods, just omit the jalapeño.
- Make it vegan. If you don’t eat meat, replace the mean with an extra can of beans of your choice.
- Great for meal prep. The chili tastes even better the next day as the flavor from the spices have more time meld together. You can also double the recipe and freeze.
Secrets toMaking Chili (Healthy & Delicious!)
This turkey vegetable chili recipe has been in my repertoire of recipes for years and I’ve picked up a few tips and tricks along the way. Here are my secrets to a great tasting, healthy chili.
- Don’t skimp on the spices. The main secret to recipe are the spices. I use a spice mix inspired by Emeril Lagasse’s Southwest Seasoning, and then I also include additional chili powder, cumin, cilantro stems, oregano, cacao, salt and pepper, in addition to a lot of onion and garlic.
- Spices should be cooked. Gently heat the spices to release their aromatics BEFORE you add the liquids to the pot.
- Adding cacao. Why cacao? Adding cacao will help with richness to the recipe.
- Give it time. Chili is a labor of love. I’m wary of any chili recipe that can be made in 30 minutes. The flavors need time to develop which requires slow and low simmering. This recipe requires at least an hour of cooking.
More Healthy Soups and Recipes to Try
PrintHealthy Turkey Chili (Loaded with Veggies!)
This healthy turkey vegetable chili is loaded with several cups of vegetables, beans and lean protein. This recipe is a delicious, healthy comfort food that is full of fiber and spices and packed with nutrition in every bite.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
Scale
- 3 tbsp olive oil, divided
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 red pepper, diced
- 1 cup mushrooms, diced
- 1 large yellow onion (about 1 1/2 cups)
- 6 garlic cloves, minced
- 1 jalapeño, seed removed, chopped finely (omit if you don’t like spice)
- 2 tablespoons finely chopped cilantro stems
- 2 15 oz cans of beans of your choice (I like black beans and white beans, but you can also use kidney or pinto)
- 1 lb of organic 99% lean turkey
- 1 28oz can organic crushed tomatoes
- 4 cups low sodium vegetable broth
- 8 oz can tomato sauce
- 2 tbsp chili powder
- 2 tsp cacao powder
- 1 tsp cumin
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 tablespoon Emeril’s Southwest Essence, recipe follows
Emeril’s Southwest Essence
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tsp crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 tablespoon coriander
- 1/2 tsp cayenne powder (optional)
Instructions
- Add 1 tablespoon of olive oil to a large pan or dutch oven over medium heat. Add the onion and sauté for 2 minutes stirring frequently.
- Add the carrots, red pepper, zucchini and mushrooms, and additional 1/4 teaspoon salt and sauté for 5 minutes.
- Add the turkey to the pot, 1/4 teaspoon salt, and cook with the vegetable mixture until all the meat is just browned and broken into “crumbles”. (when you first add the turkey to the pot, push the vegetables to the side and allow the turkey to come into contact with the pot so it can start to brown).
- Add the jalapeños, garlic and cilantro stems and all of the seasonings. Cook for 2 minutes, stirring frequently.
- Add the crushed tomatoes, vegetable broth and tomato sauce to the mixture. Bring to a boil and then reduce to medium heat. Let simmer for 30 minutes.
- After 30 minutes, add the drained beans and cook for another 30 minutes over medium heat without the lid on. This will allow some of the liquid to evaporate and the chili to thicken.
- Garnish with cilantro, jalapeños, scallions and avocado
Notes
- If you don’t have cacao power, you can use a high-quality, no sugar added cocoa
- To reduce the heat in this recipe, omit the jalapeños
- To make this vegan, replace the 1 lb of ground turkey with another can of beans of your choice
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 305
- Sugar: 0
- Sodium: 571 mg
- Fat: 6.7 g
- Saturated Fat: .9 g
- Carbohydrates: 35.4 g
- Fiber: 10.5 g
- Protein: 29 g
- Cholesterol: 46 g
