There’s nothing quite like a warm bowl of turkey vegetable chili when I’m craving a wholesome, filling meal. This recipe combines lean ground turkey with colorful vegetables, hearty beans, and bold spices to create a comforting one-pot dinner that’s both nutritious and satisfying. I love making this chili because it’s simple to prepare, packed with flavor, and perfect for meal prep or feeding the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground turkey (93% lean)
1 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 red bell pepper, diced
2 large carrots, diced
1 zucchini, diced
1 small sweet potato, diced
2 cups low-sodium chicken broth
1(15 oz) can sweet corn, drained and rinsed
1(28 oz) can diced fire-roasted tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 tbsp chili powder
1(4 oz) can mild diced green chiles
1 tbsp ground cumin
1 tsp paprika
1/4 tsp black pepper
1 tsp dried oregano
1 tsp kosher salt
Directions
I chop the onion, garlic, sweet potato, zucchini, bell pepper, and carrots. Then I drain and rinse the beans and corn while leaving the tomatoes undrained.
I heat the olive oil in a large Dutch oven or soup pot over medium heat and cook the onion for 1–2 minutes until it begins to soften.
Next I stir in the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper, cooking everything for about 30 seconds until fragrant.
I add the ground turkey and cook it for 1–2 minutes, breaking it into small pieces with a spoon.
I mix in the sweet potato, zucchini, bell pepper, and carrots, then cook for 8–10 minutes until the vegetables start to soften and the turkey is fully cooked.
Then I pour in the chicken broth and add the black beans, pinto beans, corn, fire-roasted tomatoes, and green chiles.
I bring everything to a boil before reducing the heat to low.
I let the chili simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended together.
Next I taste the chili and adjust the seasoning if needed.
I serve it warm with toppings like avocado, Greek yogurt, green onions, salsa, shredded cheese, or crunchy tortilla chips.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 380 kcal per serving
Variations
I like experimenting with this recipe by making a few simple changes. Sometimes I swap the ground turkey for lean ground chicken or extra-lean ground beef. If I want a vegetarian version, I simply leave out the meat and add another can of beans or lentils. For extra heat, I stir in diced jalapeños or a pinch of cayenne pepper. I also enjoy adding spinach or kale during the last few minutes of cooking for even more vegetables. When I want a smoky flavor, I use smoked paprika instead of regular paprika or add a little chipotle powder.
Storage/Reheating
I let the chili cool completely before storing it in airtight containers. It stays fresh in the refrigerator for up to 4 days, making it an excellent meal-prep option. For longer storage, I freeze individual portions for up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the refrigerator if frozen, then reheat it gently on the stovetop over medium heat or in the microwave, adding a splash of chicken broth if it becomes too thick.
FAQs
Can I make this chili ahead of time?
Yes. I actually find that the flavors become even richer after sitting overnight in the refrigerator.
Can I freeze turkey vegetable chili?
Absolutely. I freeze cooled portions in airtight freezer-safe containers for up to 3 months.
How can I make this chili spicier?
I add cayenne pepper, diced jalapeños, crushed red pepper flakes, or hot sauce to increase the heat.
What toppings go well with this chili?
I enjoy topping it with avocado, Greek yogurt, shredded cheese, green onions, fresh cilantro, salsa, or crunchy tortilla chips.
Can I make this recipe in a slow cooker?
Yes. I brown the turkey and onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Conclusion
I love how this turkey vegetable chili delivers hearty comfort while staying wholesome and packed with nutritious ingredients. Every bowl is filled with lean protein, colorful vegetables, hearty beans, and bold spices that come together in one satisfying meal. Whether I make it for dinner, meal prep, or a cozy gathering with family and friends, this recipe always becomes a reliable favorite that I look forward to making again.
📖 Recipe:
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The Best Turkey Vegetable Chili
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This hearty turkey vegetable chili combines lean ground turkey, colorful vegetables, beans, and bold spices into a wholesome one-pot meal. It’s comforting, flavorful, and perfect for family dinners or meal prep.
Ingredients
1 lb lean ground turkey (93% lean)
1 tbsp extra-virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
2 large carrots, diced
1 small sweet potato, diced
1 (15 oz) can sweet corn, drained and rinsed
1 (28 oz) can diced fire-roasted tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (4 oz) can mild diced green chiles
2 cups low-sodium chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp black pepper
Instructions
- Dice the onion, garlic, bell pepper, zucchini, carrots, and sweet potato. Drain and rinse the beans and corn, leaving the fire-roasted tomatoes undrained.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Cook the onion for 1–2 minutes until it begins to soften.
- Add the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Add the ground turkey and cook for 1–2 minutes, breaking it into small pieces.
- Stir in the sweet potato, zucchini, bell pepper, and carrots. Cook for 8–10 minutes until the vegetables begin to soften and the turkey is fully cooked.
- Add the chicken broth, black beans, pinto beans, corn, fire-roasted tomatoes, and green chiles. Stir well.
- Bring the chili to a boil, then reduce the heat to low.
- Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
- Taste and adjust the seasoning if needed.
- Serve warm with optional toppings such as avocado, Greek yogurt, green onions, salsa, shredded cheese, or tortilla chips.
Notes
Swap ground turkey with lean ground chicken or extra-lean ground beef if desired.
For a vegetarian version, omit the turkey and add an extra can of beans or cooked lentils.
Add diced jalapeños, cayenne pepper, or chipotle powder for extra heat and smoky flavor.
Stir in spinach or kale during the last few minutes of cooking for additional vegetables.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/6 recipe)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 31 g
- Cholesterol: 60 mg
