Weeknight Veggie & Ground Turkey Chili
yields: 6 servings
This ground turkey veggie chili is a hearty, flavorful dish that combines lean ground turkey with a variety of vegetables, beans, and spices in a rich, savory tomato-based sauce! Can be made in less than hour. It’s a lighter twist on traditional beef chili, while still being packed with great flavor.
Ingredients
- 1½ teaspoons extra virgin olive oil
- 1 pound lean ground turkey
- 1 15- ounce can kidney beans, drained and rinsed
- 1 15- ounce can black beans, drained and rinsed
- 1 15- ounce can pinto beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 red bell pepper, chopped small
- 1 yellow onion, chopped small
- 1 28- ounce can crushed tomatoes
- 5 garlic cloves, minced
- 2 cups water
- 1½ teaspoons cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon garlic powder
- 1½ tablespoons chili powder
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons reduced sodium soy sauce or gluten-free tamari
INSTRUCTIONS
- Heat the oil in a large heavy bottom pot over medium heat.
- Add the turkey and cook until browned, stirring to break it up as it cooks.
- Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
- Mix in canned tomatoes, beans, corn, cocoa powder, spices, and soy sauce. Add the water and stir to combine.
- Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Sometimes I simmer with the lid on, sometimes completely off - if you're finding that your chili isn't thickening to your desire, try removing the lid completely)
- Serve with freshly baked corn bread (by popular demand, here's a link to my corn bread recipe).
