Easy Turkey Veggie Chili
Quick, easy, and flavorful turkey chili that is thick, hearty, and nutritious! Perfect for cool days, game day, or as a weekday meal.
Servings: 10 Servings
Calories: 195kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 lbs lean ground turkey (1 lb 90-93% lean , 1 lb 99% lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (~4 teaspoons)
- 1 large bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoon chili powder*
- 2 teaspoon cumin
- 1.5 teaspoon salt
- 1 teaspoon ground pepper
- 2, 15oz cans petite diced tomatoes, lightly drained
- 2, 15oz cans kidney beans, rinsed and drained
- 1, 15oz can tomato sauce
Instructions
Stovetop Method
- Add olive oil to a large soup pot over medium heat. Add in ground turkey to brown. Cook for about 5 minutes until the turkey has begun to brown (but is still a little pink).
- Add in the onion, bell peppers, and minced garlic. Continue to cook, stirring and breaking apart large pieces of meat, until the turkey is totally cooked.
- Stir in the oregano, paprika, chili powder, cumin, salt, and pepper.
- Add the diced tomatoes, tomato sauce, and kidney beans. Stir to combine.
- Bring to a low boil, then reduce the heat and simmer for 20-30 minutes.
Slow Cooker Method
- Brown the turkey and onion with olive oil in a large pan over medium heat on the stove before adding it to the slow cooker. This provides the best texture for your meat, softens the onion, and adds nice flavor to your chili.
- When the turkey and onions are ready, add them to the basin of your slow cooker. Add in the remaining ingredients and stir to combine.
- Cook on high for 3-4 hours or low for 6-8 hours.
Notes
*Chili powder amount: I would not consider this a spicy chili by any means, but if you are sensitive to heat, start with 1 Tablespoon of chili powder instead of 2. Taste the chili after it’s simmered for a while and decide if you’d like to add more.
*Chili topping ideas:
- Shredded Cheese - cheddar, colby jack, tex-mex, etc.
- Oyster Crackers
- Cilantro
- Green Onions
- Slices of Jalapeno
- Diced Red Bell Pepper
- Avocado
- Sour Cream or plain Greek yogurt
- Tortilla Chips or Tortilla Strips
- Regular Fritos or Fritos Scoops
- Hot sauce
- Store leftover turkey chili in an air-tight container in the refrigerator for up to 1 week. Reheat portions in the microwave or on the stovetop until heated through and warmed to your liking.
- Leftovers can also be stored in the freezer for up to 3 months. I recommend freezing single-serve portions in freezer-safe containers (or zip-top baggies) for easy grab-and-go when ready to enjoy. Thaw frozen chili in the fridge overnight and heat on the stovetop or in the microwave.
Nutrition
Calories: 195kcal | Carbohydrates: 14g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 795mg | Potassium: 675mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1129IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 3mg
