Turkey Veggie Chili

This hearty turkey veggie chili is a lighter, nutritious twist on classic chili, packed with lean ground turkey, colorful vegetables, and beans for protein and fiber. It simmers into a flavorful, comforting bowl that’s perfect for winters, uses affordable market ingredients, and stretches to feed a family. Serve with rice, roti, or cornbread for a satisfying meal that tastes even better as leftovers.

Turkey Veggie Chili

Ingredients

For 6 to 8 servings, gather these simple items:

  • 500 grams lean ground turkey
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper (capsicum), diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 zucchini, diced (optional for extra veggies)
  • 1 can (400 grams) kidney beans or black beans, drained and rinsed
  • 1 can (400 grams) diced tomatoes
  • 2 cups tomato puree or passata
  • 2 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder (adjust for spice)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional: ½ teaspoon cayenne or red chili flakes for heat, fresh coriander for garnish

Direction

  • Cook this warming chili with these easy steps:
  • Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion, bell peppers, and carrots; sauté 5 to 7 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  • Step 2: Add ground turkey, breaking it up with a spoon. Cook 6 to 8 minutes until browned and no pink remains. Season with salt, pepper, cumin, chili powder, smoked paprika, and oregano; stir 1 minute to toast spices.
  • Step 3: Stir in diced zucchini (if using), drained beans, diced tomatoes with juice, tomato puree, and broth. Bring to a gentle boil.
  • Step 4: Reduce heat to low, cover, and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors meld. Add more broth if too thick.
  • Step 5: Taste and adjust seasoning—more salt, chili, or a splash of lime for brightness. Serve hot, garnished with fresh coriander. Store leftovers in the fridge up to 4 days or freeze for 3 months.

Nutrients Information

Per serving (about 1.5 cups, approximate values with lean turkey):

  • Calories: 220 to 260
  • Total Fat: 8 to 10 grams
  • Saturated Fat: 2 grams
  • Cholesterol: 50 to 70 milligrams
  • Sodium: 450 to 600 milligrams (lower with low-sodium tomatoes/broth)
  • Total Carbohydrates: 22 to 28 grams
  • Dietary Fiber: 7 to 9 grams
  • Sugars: 6 to 8 grams (natural from vegetables)
  • Protein: 22 to 26 grams
  • High in lean protein from turkey, fiber from beans and veggies for fullness, vitamin C from bell peppers, and antioxidants. A heart-healthy, low-calorie option that keeps you satisfied longer.

Recipes Credit

Inspired by classic American turkey chili recipes emphasizing lean meat and vegetables, adapted for Pakistani kitchens using local turkey or chicken mince, seasonal capsicum and carrots from markets, and everyday spices like red chili powder for familiar warmth. Draws from budget-friendly one-pot meals on sites like Budget Bytes, EatingWell, and family fusion ideas that swap beef for lighter proteins. Freshly tailored here for nutritious, flavorful, everyday chili that warms the family affordably.