Chunky Turkey Vegetable Chili Crock Pot
Warm up your kitchen with this hearty Chunky Turkey Vegetable Chili made effortlessly in your crock pot! Packed with lean ground turkey, a medley of vibrant vegetables like zucchini, carrots, and bell peppers, and fiber-rich beans, this chili strikes the perfect balance of wholesome and flavorful. A melody of chili powder, cumin, and paprika gives it that classic smoky kick, while a splash of broth ensures every spoonful is deeply satisfying. Simmered to perfection over hours, this one-pot wonder is ideal for meal prep or cozy family dinners. Garnish with fresh cilantro, a sprinkle of shredded cheddar, and a dollop of sour cream to elevate this comforting, protein-packed dish. Perfect for busy nights or slow Sundays, it’s a healthy and delicious twist on traditional chili that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 pounds ground turkey
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium bell peppers (any color), diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for serving)
- 0.25 cup sour cream (optional for serving)
Instructions
Heat a large skillet over medium heat and add olive oil.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
Transfer the cooked turkey to the crock pot, leaving the juices in the skillet.
In the same skillet, add the diced onion, bell peppers, and carrots. Sauté for 5 minutes, until they start to soften. Add minced garlic and cook for another minute.
Transfer the sautéed vegetables to the crock pot.
Add the diced zucchini, canned diced tomatoes (with juice), canned tomato sauce, kidney beans, black beans, corn, chili powder, cumin, paprika, oregano, salt, pepper, and chicken or vegetable broth to the crock pot.
Stir all the ingredients together to combine.
Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Taste and adjust seasonings if needed.
Serve hot, topped with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 11.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
