Yummy Veggie or Turkey Chili
Dive into a hearty bowl of comfort with this versatile Yummy Veggie or Turkey Chili, perfect for weeknight dinners or game-day gatherings! Bursting with vibrant flavors from a colorful blend of sautéed bell peppers, onions, and garlic, this one-pot wonder can be tailored for veggie lovers or meat eaters alike. Opt for protein-packed black and kidney beans for a satisfying vegetarian option, or add lean ground turkey for an extra layer of richness. Infused with warming spices like chili powder, cumin, and paprika, and simmered to perfection in a tomato-rich broth, this chili is both nutritious and soul-warming. Top it off with fresh cilantro, shredded cheese, and a dollop of sour cream, or pair it with crunchy tortilla chips for a crowd-pleasing finish. Ready in under an hour, this customizable chili is a flavorful, family-friendly meal that’s as easy to make as it is to devour!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and diced (optional)
- 1 pound ground turkey (optional for turkey chili)
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups vegetable broth (or chicken broth)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, red bell pepper, garlic, and jalapeño (if using). Sauté for about 5-7 minutes, until the vegetables are softened.
If making turkey chili, add the ground turkey to the pot and cook for 6-8 minutes, breaking it up with a wooden spoon, until it is browned and fully cooked.
Stir in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the tomato paste and stir well to coat the vegetables and/or turkey evenly.
Pour in the diced tomatoes (with their juices), black beans, kidney beans, corn, and vegetable or chicken broth. Stir everything together.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasonings if necessary, adding more salt, pepper, or spices as desired.
Serve hot in bowls, garnished with fresh cilantro, shredded cheese, sour cream, and/or tortilla chips, if desired.
Nutrition Facts
Calories |
3959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 9421 mg | 410% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 89.4 g | 319% | |
| Total Sugars | 64.0 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1805 mg | 139% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 7940 mg | 169% | |
*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.
