Can I swap the ground turkey for ground beef?

Yes, you can! While this recipe was developed with ground turkey to keep it lighter and red meat–free, it works just as well with ground beef if that’s what you prefer. Just keep in mind that beef will give it a slightly richer, heartier flavor. To keep the fat content on the lower side, use a lean ground beef blend.

Can I use extra lean ground turkey?

You definitely can use extra lean ground turkey (like 99% lean), but it will result in a lighter, less rich chili. I really think the 93% lean blend suggested in this recipe is a great middle ground. That bit of fat goes a long way in boosting taste and mouthfeel.

Can I add beans to the chili?

Absolutely! While this recipe is bean-free to keep it lower in carbs, the beauty of chili is it's adaptable and beans are a classic chili addition. If you'd like to include them, there are a few types of beans I would recommend. Black beans, pinto beans, white beans, garbanzo beans, and red kidney beans would all be great options.

What are some good toppings for this chili?

Chili toppings are a great way to customize your bowl. Some tasty options include shredded cheddar cheese, fresh avocado, a dollop of sour cream or Greek yogurt, chopped green onion, fresh cilantro, jalapeño slices, or a squeeze of lime. You can also serve it with a side of tortilla chips or cornbread.

How do I store leftovers and can I freeze Turkey Vegetable Chili?

Let any leftover chili cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, freeze it in individual portions or a large freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove top or in the microwave until heated through.

Healthy Turkey Vegetable Chili (No beans!)

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (93% lean)
1 large yellow onion, diced
2 ribs of celery, diced
1 large red pepper, diced
1 large green bell pepper, diced
1 medium zucchini, diced
4 oz can diced green chilis
1 tablespoon dried oregano
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 tablespoons tomato paste
15 oz can diced fire roasted tomatoes
15 oz can tomato sauce
2 cups chicken broth
Salt to taste

Optional toppings for serving

Shredded cheddar cheese
Sour cream
Sliced avocado
Tortilla chips
Chopped green onions

Instructions

COOK TURKEY: Heat the oil in a large heavy pot or dutch oven over medium heat. Add the ground turkey and cook using a spatula or wooden spoon to break up the meat until lightly browned, about 5 minutes.
COOK VEGETABLES: Add the onions, celery, bell peppers, and zucchini, stir until well combined with the turkey. Cover and cook for 5 minutes stirring regularly to help the vegetables start to soften.
ADD SEASONINGS: Add the diced green chilis, oregano, chili powder, cumin garlic powder, tomato paste, diced tomatoes, tomato sauce, and chicken broth and stir well to combine.
SIMMER: Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 minutes until vegetables are tender and sauce is flavorful.
SERVE: Taste and add additional salt if needed. Serve in bowls with and add your favorite optional toppings as desired.

Author: Christine
Prep Time: 0 minutes
Cook Time: 30 minutes
Category: Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 3/4 cup
Calories: 375
Sugar: 10 g
Sodium: 955.4 mg
Fat: 18.7 g
Carbohydrates: 21.8 g
Protein: 31.9 g
Cholesterol: 113.7 mg