Wednesday, October 12, 2016

Healthy Turkey and Vegetable Chili


One of the things I love most about fall is a delicious pot of chili simmering on the stove, cornbread in the oven, and football on the TV. Add me lounging on the couch in my favorite sweater and leggings and it is pretty much the perfect fall day at home. I will be sharing my all-time favorite chili recipe soon but there are times that we prefer a healthier variety. 

This recipe is my favorite "healthy" chili and you can enjoy it guilt free. We also nix the cornbread when I make this and save that for a Sunday afternoon. 

  • 2 tablespoons olive oil
  • 1 - 1 1/4 pounds 99% lean ground turkey
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves minced garlic
  • 2 stalks celery, diced
  • 1 zucchini, cut into 1 inch cubes
  • 1 can reduced sodium kidney beans, drained and rinsed
  • 1 can reduced sodium pinto beans, drained and rinsed
  • 1 28 ounce can diced tomatoes
  • 1 14 ounce can stewed tomatoes
  • 1 cup of vegetable broth
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Heat olive oil in a large pot or dutch oven. I use my Le Cruset for this and it is the perfect pot for chili cooking. Add onion, garlic, bell pepper, zucchini, and celery. Saute for 3-5 minutes until veggies begin to soften. If they've created a lot of excess water, make sure to drain that and return the veggies to the pot. Add turkey and cook until meat is well browned, about 5-7 minutes. 

Add the chili powder, cumin, oregano, and cayenne pepper and cook for about two more minutes to let these flavor the meat. Add the beans, diced and stewed tomatoes and bring to a boil. Then, reduce heat and simmer on medium-low heat for an hour and a half or two hours. 

While this is cooking is a great time to get your workout in, clean up the kitchen, or take your dog for a walk. I am all for multi-tasking these days. You can top with a little cheese, or diced avocado and jalapeño then enjoy a warm bowl of chili guilt-free. 

3 comments:

  1. I have never thought to use zucchini or celery in chili! Jess at Just Jess

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  2. I had to smile, I just had my turkey chili today for lunch leftover. I LOVE that you put zucchini in Yours, totally trying that next time. Looks yummy!!

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  3. I need to try chili with zucchini. What a great idea!

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