Healthy + Comforting Turkey Veggie Chili Recipe: Perfect for Meal Prep

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This turkey and veggie chili recipe makes a warm and hearty meal that will satisfy your taste buds and leave you full. It’s a delightful combination of healthy and comforting, great for any meal. And it reheats really well!

You can feed a large family, enjoy leftovers later in the week, or freeze extras for a day when you don’t want to cook. I reheat from frozen in a saucepan- no need to defrost.

Ingredients:

For 6 servings:

  • 1 pound ground turkey
  • 1/2 onion, chopped
  • 1 bell pepper, chopped (in the photos I used 3 candy cane peppers from our garden)
  • 2 medium carrots, chopped
  • 1 8.5 oz can whole kernel corn, drained
  • 1 11 oz can chipotle white corn
  • 1 15 oz can black beans, drained & rinsed
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 2-3 cloves garlic
  • seasonings: salt, pepper, cayenne

Equipment: large pot, cooking spoon, can opener, cutting board, chef’s knife.

Turkey & Veggie Chili Directions:

Brown turkey in a large pot over medium-high heat. Season with salt, pepper, and cayenne.

When browned halfway add onion. Then add garlic and stir until aromatic.

When turkey is browned, add in chopped pepper and carrot. Cook 3-5 minutes.

Add both cans of corn and the black beans. Stir to combine.

Season with salt, pepper, and extra cayenne (if desired).

Add the crushed tomatoes and one cup water. Carefully stir to combine.

Bring to a boil.

Cover and reduce to a simmer for 30 minutes.

Serve topped with avocado and kale. You can also add cheddar cheese or sour cream.

Optional: Serve with avocado toast or crackers.

Refrigerate up to 1 week or freeze up to 2 months.

This is one of those recipes that tastes even better reheated!

Turkey Veggie Chili

Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 6

Equipment

  • large pot
  • cooking spoon
  • can opener
  • cutting board
  • chef knife

Ingredients
  

  • 1 lb ground turkey
  • ½ onion chopped
  • 1 bell pepper chopped
  • 2 medium carrots chopped
  • 1 8.5 oz can whole kernel corn drained
  • 1 11 oz can chipotle white corn
  • 1 15 oz can black beans drained & rinsed
  • 1 28 oz can crushed tomatoes
  • 1 cup water
  • 2-3 cloves garlic

Seasonings

  • salt
  • pepper
  • cayenne

Instructions
 

  • Brown turkey in a large pot over medium-high heat. Season with salt, pepper, and cayenne.
  • When browned halfway add onion. Then add garlic and stir until aromatic.
  • When turkey is browned, add in chopped pepper and carrot. Cook 3-5 minutes.
  • Add both cans of corn and the black beans. Stir to combine.
  • Season with salt, pepper, and extra cayenne (if desired).
  • Add the crushed tomatoes and one cup water. Carefully stir to combine.
  • Bring to a boil.
  • Cover and reduce to a simmer for 30 minutes.
  • Serve topped with avocado and kale. You can also add cheddar cheese or sour cream.
  • Optional: Serve with avocado toast or crackers.
  • Refrigerate up to 1 week or freeze up to 2 months.
Keyword chili, turkey, vegetable, veggie

Now Customize Your Turkey Veggie Chili!

I love that you can customize it to suit whatever ingredients you have on hand. Don’t have peppers? Use green beans instead. Add potatoes or butternut squash. The possibilities are unlimited.

Out of ground turkey? You can use ground chicken. Or try ground beef or bison. You may like the variety different proteins offer.

If you’re looking for more easy recipes, check out this one for BBQ Pulled Chicken Lettuce Wraps next. Or this one for Mini Meatloaf Muffin Cups. Both are easy and yummy recipes that work for lunch or dinner and bonus- they reheat well!

What other recipes would you like to see? Let me know in the comments!

Enjoy!

script font with Katy
Katy from Katydidliving.com

Hi, my name is Katy. I started this blog to help you infuse life with ease and joy by sharing recipes and tips for your fertility and lifestyle.

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