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Turkey and Vegetable Chili
This turkey and vegetable chili is filled with ground turkey & veggies will warm you to the bones & leave you feeling full & happy without any guilt!
Servings: 6 people
Results and timings may vary when adjusting servings
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound ground turkey
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 stalks celery chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 carrots chopped
  • 2 zucchini chopped
  • 1/2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 2 teaspoons tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans drained
  • 1 (15 oz) can corn drained
  • Sour cream optional for topping - but highly recommended
  • shredded cheese optional for topping
  • tortilla chips/corn bread etc. optional for topping
Instructions
  1. Chop an onion, celery, red pepper, green pepper, carrots, zucchini and mince a couple cloves of garlic. As always, I love using a garlic press to save time! I like cutting my veggies pretty small, so they get nice and tender, but feel free to chop them larger if you prefer crunchy veggies. Do people like crunchy veggies in their soup? You can place the onion, celery, peppers, carrots, and garlic into one bowl after they're chopped, but keep the zucchini separate, because you add that to the soup later!
  2. Now that the veggies are chopped, measure out your oil, butter, spices, chicken broth, tomato paste, crushed tomatoes, beans and corn.
  3. NOW you can begin cooking. I really think you'll see a difference in your cooking experience, you'll be so much more organized!
  4. Start by heating some oil in a large soup pot over medium heat. Once hot, add in ground turkey and cook until no pink remains. This should only take a few minutes. Next, add in some unsalted butter and the onion, celery, pepper, carrot, and garlic. Saute for about 5 minutes and then add in your spices - cumin, chili powder, chili flakes, and salt. Cook for two more minutes.
  5. Then add in some chicken broth, crushed tomatoes, and tomato paste. Bring this to a boil, reduce the heat, cover, lower your heat and simmer for 30 minutes. At about 15 minutes, season with just a touch of salt. Don't forget to put the lid back on!
  6. After the 30 minutes is up, add in the beans, corn and zucchini, recover, and simmer for 15 more minutes. Now, re-taste and re-season if necessary!
  7. Serve with sour cream, shredded cheese, corn bread, or tortilla chips!
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