Veggie Loaded Turkey Chili

Makes: 10 servings

Ready in: 35 minutes to 1 hour

Chili is the perfect food for a cold day or night. Serve as a one-pot meal, on a baked Yukon gold or sweet potato, brown rice or quinoa.

INGREDIENTS:

  • 2 pounds ground turkey

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 2 tablespoons cocoa powder (optional)

  • 1 tablespoon dried oregano

  • 1 medium to large zucchini, chopped

  • 1 large or 2 small red bell pepper, chopped

  • 2 15-ounce cans no salt added black beans, drained and rinsed

  • 1 15-ounce can no salt added diced tomatoes

  • 4 cups no salt added tomato sauce

  • 2 cups low sodium chicken broth

  • 2 chipotle peppers in adobo, minced (optional for a smoky/spicy flavor)

  • cayenne pepper, to taste

  • salt, to taste (optional)

DIRECTIONS:

  1. In a large pot brown meat over medium-high heat, about 4 minutes. 

  2. Stir in onions, garlic, chili powder, cumin, cocoa and oregano and cook for 4 minutes.

  3. Add remaining ingredients, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.  

  4. Add salt and cayenne pepper to taste.

MODIFICATIONS:

Instant Pot: brown meat in Instant Pot, then add onions, garlic and spices and cook for another 4 minutes.  Add remaining ingredients.  Set Instant Pot to high or bean/chili setting for 10 minutes.

 

Meat: ground beef, ground chicken

Veggies: in addition to or instead of zucchini and bell pepper you can add carrots, kale, corn 

​Beans: you can replace the beans with the veggies listed above, use kidney beans instead of or in addition to black beans

​Top with: avocado, cilantro, sour cream, hot sauce

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