Turkey and Vegetable Chili

What's the best way to enjoy a football Sunday? With chili! Although the Patriots lost, I was super happy because of how great this chili came out. This is the first time I've ever made a lightened up version of chili, and I can't wait to make it again. Made with ground turkey, plenty of vegetables, and low sodium chicken broth this chili is definitely much healthier than your typical chili. The best part is, it has an incredible amount of flavor that you aren't sacrificing deliciousness by lightening it up. I only simmered this chili for an hour. I like my veggies with a very slight crisp to them, however you can definitely cook it longer if you prefer softer veggies! For a vegetarian option, cook in vegetable broth and replace the turkey with double the amount of vegetables.

Chop the Onion, Green Pepper, Celery, and Zucchini. Peel and chop the carrots. Dice the tomatoes. Set aside. This is by far, the most time consuming part of the process!

Drain the Kidney Beans and Sweet Corn. Set aside.
In a large pot or dutch oven, heat the Olive Oil on medium heat. Add the Ground Turkey and Onions. Cook about 8 minutes, chopping the ground turkey into small pieces with a wooden spoon, until fully cooked. The turkey will be done when there is no more pink.

Add the Garlic and combine.
Add the Chicken Broth, Tomato Paste, Onion, Pepper, Celery, Carrots, and diced Tomatoes. Do not add the zucchini yet. This does not take as long to cook.
Add the Kidney Beans and Sweet Corn.
Season with the Salt, Pepper, Chili Powder, and Crushed Red Pepper Flakes (these are optional). Mix well.

Increase the heat to high and bring to a boil. Reduce the heat to low and cover.
Simmer for 30 minutes. Add the zucchini and mix well.

Simmer another 30 minutes.
Serve with your favorite chili toppings (sour cream, avocado, cheddar cheese, etc). Enjoy!

Turkey and Vegetable Chili

• Prep Time: 30 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 40 mins
• Yield: 8 1x

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Ingredients

Scale 1x2x3x

• 1 lb Ground Turkey
• 1 Medium Onion
• 1 tsp Olive Oil
• 3 Cloves Garlic, minced
• 1 Large Green Pepper
• 2 Stalks Celery
• 2 Carrots
• 2 Medium Tomatoes
• 1 Zucchini
• 4 Cups Low Sodium Chicken Broth
• 1 Tbsp Tomato Paste
• 1 15oz Can Red Kidney Beans
• 1 11oz Can Sweet Corn
• ¼ tsp Salt
• ¼ tsp Pepper
• 1 Tbsp Chili Powder
• ¼ tsp Crushed Red Pepper Flakes (optional)

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Instructions

1. Chop the Onion, Green Pepper, Celery, and Zucchini. Peel and chop the carrots. Dice the tomatoes. Set aside.
2. Drain the Kidney Beans and Sweet Corn. Set aside.
3. In a large pot or dutch oven, heat the Olive Oil on medium heat. Add the Ground Turkey and Onions. Cook about 8 minutes chopping the ground turkey into small pieces with a wooden spoon. The turkey will be done when there is no more pink.
4. Add the Garlic and combine.
5. Add the Chicken Broth, Tomato Paste, chopped Onion, Pepper, Celery, Carrots, and diced Tomatoes. Do not add the zucchini yet. This does not take as long to cook.
6. Add the Kidney Beans and Sweet Corn.
7. Season with the Salt, Pepper, Chili Powder, and Crushed Red Pepper Flakes (optional).
8. Mix well. Increase the heat to high and bring to a boil. Reduce the heat to low and cover.
9. Simmer for 30 minutes. Add the zucchini and mix well.
10. Simmer another 30 minutes or until the vegetables are to desired tenderness.
11. Serve with your favorite chili toppings. (sour cream, avocado, cheddar cheese, etc)

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