Easy Turkey Vegetable Chili
Warm up your weeknight dinners with this flavorful and nutrient-packed Easy Turkey Vegetable Chili! Perfect for busy families, this one-pot wonder combines lean ground turkey with vibrant vegetables like zucchini and red bell pepper, along with hearty black and kidney beans for a protein-rich, satisfying meal. Enhanced with a blend of chili powder, smoked paprika, and cumin, this dish boasts the perfect balance of smoky spice and savory depth. Ready in just 45 minutes, including prep, it’s a quick and healthy option that feeds six generously. Whether served with freshly chopped cilantro, paired with cornbread, or scooped up with crusty bread, this wholesome chili is a comforting favorite ideal for chilly evenings or game-day gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 15 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, about 5-7 minutes, breaking it into small crumbles with a wooden spoon.
Stir in the diced onion and minced garlic, cooking for 2-3 minutes until the onion is translucent and fragrant.
Add the diced red bell pepper and zucchini to the pot. Sauté for another 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes (with juice), black beans, kidney beans, tomato paste, and chicken broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to incorporate the spices evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings if needed. Add more salt or spices to your preference.
Serve the chili hot, garnished with fresh cilantro if desired. Optionally, pair with cornbread or a slice of crusty bread for a complete meal.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 31.7 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4766 mg | 101% | |
*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.
