Print

Healthy Turkey Chili (Loaded with Veggies!)

Print Recipe

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.

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

  1. 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.
  2. Add the carrots, red pepper, zucchini and mushrooms, and additional 1/4 teaspoon salt and sauté for 5 minutes.
  3. 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).
  4. Add the jalapeños, garlic and cilantro stems and all of the seasonings. Cook for 2 minutes, stirring frequently.
  5. 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.
  6. 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. 
  7. 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

Find it online: https://eatbeautifullyblog.com/healthy-turkey-chili-loaded-with-vegetables/