Terrific Turkey Chili
A cozy and flavorful turkey chili packed with lean turkey, vibrant veggies, and spices, perfect for chilly days.
Ingredients
For the Chili Base
- 1.5 pounds ground turkey Lean ground turkey for a healthier option.
- 1 ounce package taco seasoning mix Can use homemade taco seasoning for more control over spices.
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes Adjust based on spice preference.
- 2 tablespoons tomato paste
- 1 can beef broth (14.5 ounce) Can substitute with vegetable broth for a lighter version.
- 1 can salsa (7 ounce) Use your favorite salsa for added flavor.
- 1 can crushed tomatoes (14.5 ounce) Or coarsely chopped tomatoes packed in puree.
- 1 can chopped green chile peppers (7 ounce)
For the Vegetables and Toppings
- 1 medium onion, finely chopped
- 1 each green bell pepper, diced
- 3 medium zucchini, halved lengthwise and sliced Can be substituted with other vegetables.
- 1 bunch green onions, chopped For garnish.
- 1 cup sour cream For serving.
- 1 cup shredded Cheddar cheese For serving.
For Cooking
- 3 tablespoons vegetable oil, divided
Instructions
Cook the Turkey
- Heat 1 tablespoon of vegetable oil in a large stock pot over medium-high heat.
- Crumble the ground turkey into the pot and stir in taco seasoning, ground coriander, oregano, chili flakes, and tomato paste.
- Continue cooking until the turkey is browned and cooked through.
Simmer the Chili
- Pour in the beef broth and let it simmer for about 5 minutes.
- Add the salsa, crushed tomatoes, and chopped green chiles, then let it simmer for 10 minutes.
Cook the Veggies
- In a skillet, heat another tablespoon of oil over medium-high heat.
- Add the chopped onion and green bell pepper, cooking for about 5 minutes.
- Stir this mixture into the chili and continue to simmer on low.
Add the Zucchini
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat.
- Add the zucchini and stir occasionally for 5 minutes until lightly browned.
- Stir the zucchini into the chili, reduce heat, and let it simmer for another 15 minutes.
Serve and Garnish
- Ladle the chili into bowls and top each serving with sour cream, green onions, and shredded Cheddar cheese.
Notes
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months. Reheat on the stovetop or in the microwave.