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Chili in white bowls on blue plaid napkins.

Healthy Veggie Loaded Turkey Chili


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x

Description

This Healthy Veggie Loaded Turkey Chili is warm, comforting, delicious and healthy.


Scale

Ingredients

  • 1 sweet potato
  • 1 yellow onion
  • 3 cloves of garlic
  • 2 jalapenos
  • 1 red bell pepper
  • 1 can black beans (15 oz.)
  • 1 can kidney beans (15 oz.)
  • 2 Tbsp. olive oil
  • 1 lb. ground turkey
  • 2 Tbsp. chili powder
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 cup frozen corn
  • 1 can diced tomatoes (14.5 oz)
  • 1 can tomato paste (6 oz.)
  • 2 cups chicken stock

Toppings (optional):

  • plain Greek yogurt (or sour cream)
  • shredded cheddar cheese

Instructions

  1. Prep Ingredients: Cut the sweet potato into small cubes. Peel and mince the cloves of garlic. Chop the onion, red bell pepper and jalapeno (don’t forget to remove the stems and seeds!). Strain and rinse the black beans and kidney beans. Measure out the seasonings and set aside.
  2. Cook Sweet Potatoes: In a large and deep pan (or pot) over medium to medium-high heat, add 2 Tbsp. of olive oil, sweet potatoes and 2 pinches of salt (roughly 1/2 tsp.). Stir occasionally and cook for about 10 minutes or until the sweet potatoes are cooked through and slightly golden on the outside.
  3. Add Turkey, Onion and Garlic: Reduce the heat to medium – medium/low. Add the ground turkey, onion and garlic to the pan with the sweet potatoes. Cook until turkey is cooked through (about 4-7 minutes).
  4. Add Peppers and Seasoning: Add the jalapeno, red bell pepper, chili powder, salt, black pepper, paprika, cumin, garlic powder and onion power to the pan. Stir to combine all ingredients. Cook for a couple more minutes. It should smell amazing and very fragrant.
  5. Add Remaining Ingredients: Add the black beans, kidney beans, frozen corn, diced tomato, tomato paste and chicken stock to the pan. Stir to combine. Increase the heat to medium – medium high and cook for another 5-10 minutes.
  6. EAT!: Serve immediately and top with shredded cheese and Greek yogurt if desired. Refrigerate leftovers.

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