Fall is here! And with it come all the rich, cozy meals I love but that also make me want to just lie down on the couch. So I’m always looking for cozy but guilt-free meals this time of year. This turkey and vegetable chili is just that – filling, flavorful and healthy!
Chili seems to be a very controversial topic in this world, and there are some very strong opinions out there. Who knew that the types of vegetables used, the soup to meat ratio, and of course whether or not beans are acceptable could be so polarizing. So let me preface this recipe by saying I support chilis of all shapes and sizes, and this recipe can of course be modified to your preferences!
This chili starts out with ground turkey, which is what helps make this such a light and healthy version. Ground turkey can sometimes sound boring, but don’t worry, we’ll be adding a ton of flavor to it!
After browning the meat in a large pot or dutch oven, I add A LOT of vegetables. Seriously, I typically fill up two whole cutting boards with vegetables. But they do cook down a lot in size so it ends up being a nice ratio of vegetables to meat. I like to use onion, carrot, celery, bell peppers, and sweet potato to give you that fall feeling. I don’t like beans in my chili so I think the sweet potato helps give it that creamy heft you’d typically get from beans too.
The spices here are key. Chili powder, cumin, paprika and cayenne pepper give this dish a smoky and spicy kick without overpowering the dish with heat. Since everyone’s heat levels are different, I like to keep it at a medium-high level to start and then adjust with hot sauce at the end.
Once those spices have bloomed, add in your chicken broth, tomato sauce and diced tomatoes and cook that at a simmer until the chili is nice and thick. I personally like my chili with sauce in every bite but not soupy. You can always add more broth if it is too thick for you though.
The final bit is everyone’s favorite – the toppings! Green onions for some freshness, cheddar cheese to make it creamy, and some tortilla chips for crunch. The end result is a spicy, smoky, rich yet light chili that will make you feel warm and cozy for fall without weighing you down.
Whether you stick to the recipe or make it your own, let me know in the comments!
Wine Pairings for Turkey and Vegetable Chili
- GSM (Grenache, Syrah, Mourvedre blend): You want a medium bodied, fruit forward red wine with this flavorful and spicy chili. A GSM blend is just that and can stand up to the flavors in the dish without overpowering it with tannins.
- Zinfandel: Always a great combination with spicy dishes, Zinfandel is a perfect pairing with this chili. Look for a fruit forward one that isn’t too peppery so it won’t overwhelm the spices.
Turkey and Vegetable Chili
- Total Time: 55 minutes
- Yield: 6 people 1x
Description
A spicy, smoky, rich yet light chili that will make you feel warm and cozy for fall.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 2 yellow onions, diced
- 1 red and 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 sweet potato, peeled and cubed
- 2 pounds ground turkey
- 2 ½ cups low sodium chicken broth
- 2 15 oz. cans tomato sauce
- 1 15 oz. can diced tomatoes, with their juices
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- A couple dashes of hot sauce to taste
- Salt and pepper to taste
Toppings:
- Shredded cheddar cheese
- Sliced avocado
- Chopped green onions
- Tortilla chips
Instructions
- Heat oil in a large pot of dutch oven over medium-high heat. Add the ground turkey and season with salt and pepper. Sauté until just browned, about 4 minutes.
- Add the garlic and all your vegetables and season with more salt and pepper. Sauté until the veggies are softened, about 6 minutes.
- Stir in the chili powder, cumin, paprika and cayenne pepper and cook for about 1 minute until fragrant.
- Add the chicken broth, tomato sauce, and diced tomatoes with their juices. Bring to a boil and then reduce heat to a simmer. Cover and cook for about 30 minutes, stirring occasionally, until the chili has thickened. Taste and add a couple dashes of hot sauce or adjust seasonings as needed.
- Serve with desired toppings and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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