Hearty Turkey Chili with Vegetables

Happy #tastythursday! In the spirit of winter, I wanted to make a healthy, yet still delicious take on a classic chili recipe. Enjoy!

Hearty Turkey Chili with Vegetables

Servings: 6




  • 1 ground lean ground turkey
  • 1 (15.5 oz) can of no salt added beans: red kidney beans, white kidney beans, chickpeas, or black beans
  • 2 (14.5 oz) cans of no salt added diced tomatoes
  • 3-5 diced vegetables of choice: 1 medium onion; 2 medium carrots; 3 cloves garlic; 1 medium zucchini; 1 medium bell pepper; 4 jalapeño peppers; 2 cups of corn
  • 1 Tbsp canola, olive, or vegetable oil
  • 1 cup of water
  • chili powder, to taste
  • pepper, to taste
  • ground cumin, to taste


  1. Rinse, peel (if necessary), remove core & seeds (if a pepper), and dice vegetables.
  2. Using a colander, drain & rinse beans.
  3. In a large skillet or pot, add oil and turkey. Cook over medium-high heat until turkey is browned.
  4. Add vegetables to the skillet/pot and cook about 5 minutes until vegetables are throughly cooked.
  5. Add beans and seasonings to skillet/pot reducing heat to medium and cooking until all flavors are blended, about 15 minutes.



One comment

  1. crowdedearthkitchen · February 19, 2016

    Great minds think alike – this is almost exactly what I have simmering on my stove!


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