Why You’ll Love This Turkey and Veggie Chili

• It’s a nutritional powerhouse without tasting like one. We’re using lean ground turkey and a whole garden’s worth of veggies, but the rich spices and slow simmer create a deep, satisfying flavor that feels indulgent.
• It’s incredibly versatile and forgiving. Don’t have a zucchini? Throw in some chopped mushrooms. Prefer it spicier? Add an extra jalapeño. This recipe is a fantastic template you can make your own.
• It’s a true meal-prep champion. This chili honestly tastes even better on the second or third day as the flavors continue to meld. It freezes beautifully, making future-you very, very happy.
• It’s a crowd-pleaser for all ages. With its familiar, comforting essence, this chili is a hit with kids and adults alike. You can easily set up a topping bar so everyone can customize their bowl just how they like it.

Ingredients & Tools

• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 lb lean ground turkey (93/7 works well)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups low-sodium chicken or vegetable broth
• 1 medium zucchini, diced (about 1 ½ cups)
• Kosher salt and freshly ground black pepper, to taste

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a can opener.

The combination of both crushed and diced tomatoes gives this chili a fantastic texture—creamy with little bursts of tomato. And don’t skip rinsing those beans! It really helps control the sodium and makes for a cleaner, brighter flavor overall.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Dice your veggies uniformly. This isn’t just for looks! Cutting your onions, peppers, and carrots to a similar size ensures they all cook at the same rate, so you don’t end up with some crunchy and some mushy bits.
• Get your spices ready. Have your chili powder, cumin, and paprika measured out and close at hand before you start cooking. This “mise en place” makes the process so much smoother, especially when you need to add them quickly to toast with the turkey.
• Lean vs. regular ground turkey. I prefer lean ground turkey (93/7) because it releases less fat, meaning you don’t have to drain it. If you use a higher fat content, just drain off any excess grease after browning.
• Don’t rush the veggie sauté. Taking those few extra minutes to really soften the onions, peppers, and carrots is key. It builds a sweet, flavorful foundation for the entire chili—a little patience here goes a long way.

How to Make Turkey and Veggie Chili

Serving Suggestions

Complementary Dishes

• Skillet Cornbread — The slight sweetness and crumbly texture are the perfect contrast to the savory, spiced chili. It’s practically a requirement in my house.
• A Simple Green Salad with a Lime Vinaigrette — The bright, acidic salad cuts through the richness of the chili and adds a refreshing, crisp element to the meal.
• Baked Sweet Potatoes — For a fun twist, serve the chili spooned over a halved baked sweet potato. It turns it into a super satisfying, complete meal.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and mild bitterness of a light beer cleanse the palate beautifully between spoonfuls of hearty chili.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the spices without overpowering them.
• Garnacha or Zinfandel — A fruit-forward red wine with low tannins stands up well to the spices and complements the tomato base nicely.

Something Sweet

• Dark Chocolate Avocado Mousse — It’s rich, creamy, and feels decadent, but it’s surprisingly light—a perfect, palate-cleansing finish.
• Cinnamon-Dusted Baked Pears — Warm, soft, and gently spiced, this dessert echoes the cozy vibes of the chili without being too heavy.
• Orange Segments with a Drizzle of Honey — Sometimes simplicity is best. The bright, juicy citrus is a lovely, clean way to end the meal.

Top Mistakes to Avoid

• Mistake: Not browning the turkey properly. If you just stir the turkey constantly from the start, it will steam and turn gray instead of getting those nice, flavorful browned bits. Give it a chance to sear!
• Mistake: Adding raw spices at the end. Taking that one minute to toast the spices with the turkey and veggies is a game-changer. It unlocks their essential oils and creates a much deeper, more complex flavor base.
• Mistake: Skipping the final uncovered simmer. If your chili seems a bit thin, this is your fix! Letting it bubble away uncovered allows excess liquid to evaporate, naturally thickening it to a perfect, spoon-coating consistency.
• Mistake: Overseasoning too early. Broths and canned tomatoes can vary in saltiness. Always do your final seasoning with salt and pepper at the very end, after the chili has reduced and concentrated.

Expert Tips

• Tip: For a deeper flavor, use fire-roasted diced tomatoes. They add a subtle smokiness that plays so well with the smoked paprika and cumin. It’s a tiny switch with a big impact.
• Tip: Make it a day ahead. Honestly, chili is one of those dishes that is arguably better the next day. The flavors have time to fully marry and intensify. Just gently reheat it on the stove.
• Tip: Create a topping bar. Set out bowls of diced avocado, Greek yogurt or sour cream, shredded cheese, sliced jalapeños, chopped cilantro, and lime wedges. It makes dinner interactive and lets everyone customize their perfect bowl.
• Tip: Freeze individual portions. Let the chili cool completely, then portion it into freezer-safe containers or bags. It’s a lifesaver for a quick, healthy lunch or dinner on a busy day.

FAQs

Can I make this Turkey and Veggie Chili in a slow cooker?
Absolutely! It adapts beautifully. Sauté the vegetables and brown the turkey with the spices in a skillet on the stove first—this step is crucial for flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except the zucchini), and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the zucchini during the last 30 minutes of cooking so it doesn’t get mushy.

How can I make this chili spicier (or milder)?
The heat level is totally customizable. For more spice, add a pinch of cayenne pepper with the other spices, include the seeds from your jalapeño if you’re using one as a topping, or add a dash of your favorite hot sauce at the end. For a milder chili, simply use a mild chili powder and omit any additional spicy elements.

What other vegetables can I add?
This recipe is a great canvas! Chopped mushrooms, sweet corn (fresh or frozen), diced sweet potato, or even chopped spinach (stirred in at the very end) would all be fantastic additions. Just keep in mind that harder veggies like sweet potato should be added earlier to ensure they cook through.

Is it possible to make this recipe vegetarian?
Yes, easily! Simply omit the ground turkey and use an additional can of beans (like pinto or cannellini). You might want to increase the spices just a touch, and using a robust vegetable broth will help maintain that deep, savory flavor profile.

How long will leftovers last in the fridge?
Stored in an airtight container, your turkey chili will keep beautifully in the refrigerator for 3-4 days. The flavors will continue to develop, making the leftovers something to really look forward to. Just reheat gently on the stove or in the microwave.