Veggie-Loaded Turkey Chili


Chili may not be a traditional summer meal – but I love it when it gets hot out, I just eat it cold as more of a gazpacho type soup and it’s just perfect with a little greek yogurt, hot sauce and avocado!

While chili can be unhealthy if it’s 90% meat,  it’s actually a perfect vehicle for a healthy meal if you load it up with the right ingredients. I like to add tons of veggies, black beans and corn and then use lean turkey as the meat. If you’re used to a meat-heavy chili, I think you’ll love this version and be surprised how much it tastes like any chili you’re used to!

This is a dish that holds up so well during the week and would also be great in the freezer if you aren’t going to eat it within a few days.

Here’s how you make it (8-10 servings):

  1. Finely dice 4 bell peppers, 2 zucchinis and 2 white onions – set aside
  2. Warm 2 tbsp olive oil over medium high heat in a large pan or dutch oven – once warmed, add in the veggies and saute for 8-10 minutes, add salt/pepper to taste
  3. Add in 3 lb ground turkey, 2 tbsp oregano, 2 tbsp mild chili powder and 1 tbsp cumin – saute until the meat is fully cooked through, add salt/pepper to taste
  4. Add in 2 cans crushed tomatoes, 2 cans whole tomatoes, 2 cans black beans and 1 can corn – mix well to combine
  5. Bring mixture to a boil and then simmer on low heat for at least 15 minutes – up to 30 minutes if you have time
  6. Let cool and serve!

To note:

  • If you want to up the heat, add in a jalapeno or two with the veggies
  • My favorite toppings are greek yogurt, sliced avocado (or guac), hot sauce, shredded cheese and fresh cilantro
  • This would be great with eggs for a healthy brunch dish
  • You can switch the veggies with your favorites – yellow squash would be great!


  • 4 bell peppers (any color, I like 2 red and 2 green)
  • 2 zucchinis
  • 2 white onions
  • 2 tbsp olive oil
  • 3 lb lean ground turkey
  • 2 tbsp dried oregano
  • 2 tbsp mild chili powder
  • 1 tbsp cumin
  • 2 14.5 oz crushed tomatoes
  • 2 14.5 oz whole tomatoes
  • 1 can corn, drained and rinsed
  • 2 cans black beans, drained and rinsed
  • salt/pepper

Let me know what you think, especially if you try eating it cold this summer!





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