Ok, so I’ll be perfectly honest about two things here: 1) I’m addicted to soups right now. It’s the only thing I want to make. The perfect soul warming food this time of year and 2) I was so so tempted to make this a straight veggie chili but my meat-loving husband really appreciates a traditional, not too beany Chili so I caved and made it turkey. And I’m not at all disappointed. So warm, slightly spicy, and totally filling.
A good chili recipe isn’t rocket science but I always find myself “doctoring” them up to make them healthier or more suited to our taste buds. So eventually I started writing it down and tweaking until I was satisfied and voila. Here it is.
Turkey + Veggie Chili:
Prep: 10 minutes cutting, 15 minutes sautéing
Cook: 2-3 hours in stock pot or 3-4 hours on high (6-8 low) in slow cooker
Yields: 6 servings
-2 lbs. lean ground turkey
-1.25 cup low sodium chicken broth
-1 can 28 oz. diced tomatoes
-1 can red kidney beans
-1 can sweet corn (of sub roughly 2 cup frozen)
-2 tbsp. Olive oil
-1 zucchini diced
-1 red pepper diced
-3 garlic cloves minced or pressed
-1 large yellow onion diced
-4 tbsp. Chili powder
-2 tsp. Cumin
-1 tsp. Oregano
-1/4 tsp. Cayenne pepper
Begin prepping by fixing all veggies and setting aside. Next heat op your olive oil in your large stock pot or Dutch oven (is using slow cooker method then heat oil in large skillet) and adding your onions, garlic and red peppers. Sauté for a few minutes until slightly soft and onion are translucent but not brown. Add in your ground turkey and seasonings and mix well. Continue to cook on medium heat breaking up large chunks until all the meat is no longer pink. Add in all remaining ingredients and bring to a boil (if using slow cooker simple transfer all skillet content to it and add in remaining ingredients). Turn to low and allow to simmer for 2-3 hours. Serve and allow to cool for 5 minutes before topping with fresh diced onions, scallions, cheese, sour cream or crackers and enjoy!
Wishing you a warm and happy weekend. Xo, jules