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Veggie-Packed Turkey Chili - Hearty, Healthy, and Easy to Make

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds lean ground turkey (93% lean works best)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, peeled and diced
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1.5 to 2 cups low-sodium chicken or vegetable broth
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (optional)
  • 1 tablespoon lime juice, plus more to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Toppings: diced avocado, shredded cheddar, Greek yogurt or sour cream, sliced green onions

Method
 

  1. Warm the pot. Set a large Dutch oven or heavy pot over medium heat. Add the olive oil and let it heat until it shimmers.
  2. Brown the turkey. Add the ground turkey, breaking it into crumbles. Cook until no longer pink and lightly browned, 5–7 minutes. Season with a pinch of salt and pepper. If there’s excess liquid, spoon it off.
  3. Sauté the aromatics. Add the onion, bell peppers, carrots, and zucchini. Cook, stirring occasionally, until the veggies soften, 6–8 minutes. Stir in the garlic and jalapeño and cook 1 minute more until fragrant.
  4. Bloom the spices. Stir in the chili powder, cumin, smoked paprika, oregano, coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30–60 seconds to toast the spices.
  5. Add tomato paste. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor and caramelize slightly.
  6. Build the base. Pour in the crushed tomatoes, fire-roasted tomatoes, and 1.5 cups broth. Stir well, scraping the bottom of the pot to release any browned bits.
  7. Add beans and corn. Stir in the kidney beans, black beans, and corn if using. Bring to a steady simmer.
  8. Simmer and thicken. Reduce heat to low and simmer uncovered for 25–35 minutes, stirring occasionally. Add more broth if you prefer a looser chili, or simmer longer for a thicker texture.
  9. Finish and adjust. Stir in lime juice. Taste and adjust salt, pepper, and heat. Add more chili powder or a pinch of cayenne if you like it spicier.
  10. Serve. Ladle into bowls and top with cilantro, avocado, shredded cheese, and a dollop of Greek yogurt or sour cream.