Fall is right around the corner, and this 6 veggie turkey chili is the perfect recipe for that in-between season. It’s packed with fresh summer vegetables but has all the cozy flavors of fall, and it’s just as delicious eaten cold straight from the fridge as it is warmed up!
SERVING SIZE: 6-8
THE RECIPE:
Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned.
Stir in the carrots, onion, red pepper, zucchini, corn, and all of the seasonings. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced tomatoes, tomato sauce, white beans, kidney beans, and broth. Stir everything together until well combined.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally, until the vegetables are tender and the flavors have developed.
Stir in the diced spinach and fresh parsley. Ladle into bowls and top with Greek yogurt, avocado, green onion, a squeeze of lime, shredded cheese, or your favorite toppings.
Enjoy!
The Ultimate 6 Veggie Turkey Chili
Ingredients
- 16 oz ground turkey
- 1 can white beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 1 cup tomato sauce
- 3 cups broth or bone broth
- 2 large carrots peeled and diced
- 1 red bell pepper diced
- 1 zucchini shredded
- ½ white onion diced
- 1 cup white corn
- 2 cups diced spinach
- handful of fresh parsley chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano optional
Optional Toppings:
- Greek yogurt
- avocado
- green onion
- lime wedges
- shredded cheese
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned.
- Stir in the carrots, onion, red pepper, zucchini, corn, and all of the seasonings. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced tomatoes, tomato sauce, white beans, kidney beans, and broth. Stir everything together until well combined.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally, until the vegetables are tender and the flavors have developed.
- Stir in the diced spinach and fresh parsley. Ladle into bowls and top with Greek yogurt, avocado, green onion, a squeeze of lime, shredded cheese, or your favorite toppings.
- Enjoy!
