Vegetarian Hearty Turkey Chili
Savor the bold flavors of this Vegetarian Hearty Turkey Chili, a plant-based twist on the classic comfort dish that delivers all the warmth and richness without the meat! Packed with protein-rich kidney and black beans, sweet corn, and a rainbow of fresh vegetables like zucchini, carrots, and bell peppers, this recipe is a nutrition powerhouse. A symphony of spices, including chili powder, cumin, and smoked paprika, infuses the chili with deep, smoky flavors, while a splash of fresh lime juice brightens every bite. Ready in just an hour, it's perfect for cozy weeknight dinners or meal prep, serving up to six with ease. Top with freshly chopped cilantro and enjoy a bowl of wholesome, hearty comfort food that’s sure to please vegetarians and meat-eaters alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium bell peppers, chopped (any color)
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 28 oz canned diced tomatoes (with juices)
- 15 oz canned red kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 15 oz canned corn kernels, drained
- 2 cups vegetable broth
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 tablespoon lime juice, freshly squeezed
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, bell peppers, carrot, and celery, and sauté for about 5-7 minutes or until the vegetables are soft.
Stir in the garlic and zucchini, and cook for an additional 2 minutes until the garlic is fragrant.
Add the canned diced tomatoes (with juices), kidney beans, black beans, and corn to the pot.
Pour in the vegetable broth and stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes, if using.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 25 minutes, occasionally stirring to prevent sticking.
Taste and adjust seasoning if needed. Add lime juice and stir well.
Serve hot, garnished with fresh cilantro. Enjoy your hearty vegetarian chili!
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8501 mg | 370% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 94.7 g | 338% | |
| Total Sugars | 79.4 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 8116 mg | 173% | |
*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.
