Turkey Veggie Chili

5 from 3 votes

Turkey Veggie Chili is fast, delicious and super healthy! It's great for a quick weeknight meal the whole family can enjoy.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: American

Servings:

Calories: 270kcal

Author: Catherine McCord

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 celery stalks, diced
1 red bell pepper, diced
1 clove garlic, minced
1 pound ground turkey
1 zucchini, diced
15 oz tomato sauce
15 oz diced tomatoes
1/2 cup water
30 oz white beans, rinsed and drained (such as cannellini) or 3 1/2 cups cooked beans
1 1/2 teaspoons kosher salt
1 tablespoon chili powder
2 teaspoons cumin

Instructions

Heat the oil in a large pot and saute the onion and celery for 2 minutes.
Add the garlic and turkey and sauté for 5-6 minutes or until turkey is cooked through and broken into tiny pieces.
Add the remaining ingredients and bring to a boil.
Cover, reduce to a simmer and cook for 20 minutes.
Serve.

Notes

- Make It Ahead: Chili always tastes better the next day, so don’t hesitate to make this recipe in advance.

- Pair your Turkey Veggie Chili with a side of warm cornbread, a crisp green salad with Everyday Lemon Vinaigrette, and tortilla chips for dipping.

- Storing and Reheating:
  - - Refrigerator: Store in an airtight container for up to 4 days.
  - - Freezer: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
  - - Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.

Nutrition

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