Vegetable Turkey Chili
This vegetable turkey chili is a big-batch, one-pot dinner loaded with bell peppers, corn, green beans, and mushrooms. Lean ground turkey keeps it lighter than beef chili, and it simmers up thick and hearty in your Dutch oven.
Servings: 8 servings
Calories: 430kcal
Equipment
- Dutch Oven
- Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 3 lbs ground turkey
- 1 onion chopped
- 1.5 jars pasta sauce 36 ounces total
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 (8 oz) can mushrooms drained
- 1 (15 oz) can yellow corn drained
- 1 (16 oz) can kidney beans drained
- 1 (14.5 oz) can cut green beans drained
- 0.5 teaspoon paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook until browned, about 8 to 10 minutes.
- Add the onion and cook until translucent, about 3 minutes. Stir in the pasta sauce, kidney beans, mushrooms, red and orange peppers, corn, paprika, chili powder, black pepper, and salt. Stir well.
- Reduce heat to low and simmer for 30 minutes. Add the green beans, stir, and simmer for 30 minutes more. Serve with your favorite toppings.
Notes
- Brown, do not steam, the turkey. Spread it out and let it sit a moment so it colors before you stir.
- Let it simmer. The longer the low simmer, the deeper the flavor, so do not rush the full hour.
- Add green beans late. They go in for the last 30 minutes so they keep some texture instead of going mushy.
- Taste before serving. Your pasta sauce brand decides how much extra salt and chili powder you need.
Nutrition
Calories: 430kcal | Carbohydrates: 28g | Protein: 40g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 760mg | Fiber: 5g | Sugar: 8g
