Turkey Veggie Chili
Turkey Veggie Chili is fast, delicious and super healthy! It's great for a quick weeknight meal the whole family can enjoy.
Servings: 8
Calories: 270kcal
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
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- Make It Ahead: Chili always tastes better the next day, so don’t hesitate to make this recipe in advance.
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- Pair your Turkey Veggie Chili with a side of warm cornbread, a crisp green salad with Everyday Lemon Vinaigrette, and tortilla chips for dipping.
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- Storing and Reheating:
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- Refrigerator: Store in an airtight container for up to 4 days.
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- 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.
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- Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.
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- Storing and Reheating:
Nutrition
Calories: 270kcal | Carbohydrates: 32g | Protein: 21g | Fat: 7g | Cholesterol: 40mg | Sodium: 620mg | Fiber: 8g | Sugar: 7g