Indian Summer Turkey Chili
Brighten up your dinner table with Indian Summer Turkey Chili, an irresistibly hearty and flavorful dish that balances bold spices with vibrant fresh vegetables. This one-pot wonder combines lean ground turkey, sweet corn, and zucchini with a medley of warming spices like cumin, turmeric, and smoked paprika for a comforting twist on classic chili. Juicy diced tomatoes, creamy kidney beans, and a splash of broth create a rich and satisfying base, while a garnish of fresh cilantro and a squeeze of lime add a refreshing finish. Ready in under an hour, this healthy, protein-packed recipe is perfect for cozy weeknight dinners or casual gatherings. Whether you enjoy it as a stand-alone meal or paired with crusty bread, Indian Summer Turkey Chili is sure to leave you craving another bowl!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 14.5 oz canned diced tomatoes (with juice)
- 15 oz canned kidney beans, rinsed and drained
- 1 cup chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.25 tsp ground cayenne pepper (optional for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the pot. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through.
Mix in the diced red bell pepper, zucchini, and corn. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
Stir in the chili powder, cumin, turmeric, ground coriander, smoked paprika, ground cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (including their juice), kidney beans, chicken broth, and tomato paste. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chili hot, garnished with chopped fresh cilantro and a squeeze of lime juice for brightness. Add lime wedges on the side for extra zing.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 42.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4419 mg | 94% | |
*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.
