Grammy's Ground Turkey Chili Loaded with Veggies
Grammy's Turkey Chili recipe has been a staple in our home for as long as I can remember! This is a ground turkey chili, but it is absolutely loaded to the brim with vegetables. Serve over white rice with sour cream, shredded Cheddar, cilantro, and raw onion. Great for meal prep and game days alike!
Servings: 10 servings
Calories: 138kcal
Video
Equipment
Ingredients
- 2 Tbsp extra virgin olive, plus 2 more Tbsp, if needed
- 1 lb ground turkey
- 2 medium zucchini, cut into ½" pieces
- 2 medium yellow squash, cut into ½" pieces
- 3 large sweet onions, 2 onions cut into ½" pieces, plus another onion diced for serving
- 2 red bell peppers, cut into ½" pieces
- 1 (28oz) can crushed tomatoes
- 1 (28oz) can whole peeled tomatoes
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1½ Tbsp Kosher salt, plus more, as needed
- 1 tsp freshly ground black pepper
- 1 (15oz) can of cannellini beans, add the whole can with liquid (for a thicker chili) or drain and rinse (for slightly thinner)
- 1 lemon, juiced
- Cooked white rice, optional, for serving
- Toppings: shredded Cheddar cheese, Monterey Jack, or Pepper Jack cheese, sour cream, cilantro, raw onion
Instructions
- Brown the turkey. Heat 2 Tbsp olive in a large pot over medium-high heat. When hot, add ground turkey, season with a generous 1 tsp of kosher salt, then cook, breaking up with a spatula, until browned on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a plate.
- Sauté the vegetables. If the pot is a little dry, add another 2 Tbsp olive oil. Add the zucchini, yellow squash, onion, and red pepper. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomatoes. Add 1 (28oz) can of crushed tomatoes and 1 (28oz) can of whole tomatoes, breaking the whole tomatoes up either with your hands or a spatula.
- Season the turkey chili. Add 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp dried basil, 1 Tbsp dried oregano, 1 Tbsp Kosher salt, and 1 tsp freshly ground black pepper, then stir to combine. Stir in 1 (15oz) can of cannellini beans.
- Simmer. Return the browned turkey to the pan, then squeeze the juice of 1 lemon on top. Reduce the heat to a simmer, then cover and cook for 30 minutes. Taste and adjust seasoning as needed.
- Garnish, then serve. When ready, serve big turkey chili over white rice with your favorite chili toppings, such as: shredded cheese, sour cream, diced raw onion, and fresh cilantro.
Notes
- Note: Nutrition facts exclude rice and toppings.
- Storage: Cool completely, then refrigerate airtight up to 1 week. Store rice and toppings separately.
- Reheating: Warm in the microwave or on the stovetop; add toppings just before serving.
- Freezing: Freeze cooled chili up to 4–6 months. Thaw overnight, then reheat.
Nutrition
Serving: 1.5cups | Calories: 138kcal | Carbohydrates: 14g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 1110mg | Potassium: 574mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1409IU | Vitamin C: 55mg | Calcium: 58mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
