go-to Turkey Veggie Chili

this is my go-to chili recipe! this is also my "the heck are we having for dinner tonight?" recipe. it changes depending on which veggies are in our fridge but it's always delish, healthy, and flavorful. 

most ground protein will work here guys; especially 93% lean or higher chicken, beef, or bison.  i recently had elk for the first time at Fuddruckers for family burger night and it was pretty delish.  however, the longer the meat cooled down, the tougher it got.

the veggies are customizable to whatever you have available, toppings included! i've thrown butternut squash or sweet potato chunks in there for a hint of sweetness.  know that the longer the chili sits, the stronger the flavors become.  

 if you make this, don't forget to tag me on social so i can see it! i love reposting the recipes you guys love and use from me.  

one last text box to ramble in before the recipe, hahaha. enjoy!

make it when you have time using my recipe or subscribe to my channel & and press play below!

Yield: 8 servingsAuthor: Leah K. EgwuatuPrint Recipe

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Turkey Veggie Chili

prep time: 15 minscook time: 45 minstotal time: 60 mins

light, lean, protein & veggie packed!

ingredients:

• 1 lb 93% lean ground turkey
• 2 tbsp organic chili powder
• 2 tsp organic cumin
• 2 tsp organic paprika
• 1/4 tsp organic cayenne pepper
• 1 tbsp olive oil
• 1/2 large yellow onion, diced
• 2-3 garlic cloves, minced
• 1/2 large green bell pepper, diced
• 1/2 large red bell pepper, diced
• 1 cup baby portabella mushrooms 
• 1 large zucchini, diced
• 1 cup sweet corn
• 1 can 8oz seasoned tomato sauce for chili
• 1 can fired roasted diced tomatoes
• 1 can black beans with lime & jalapeno
• sea salt to taste
• cracked black pepper to taste

instructions:

1. in a large pot over medium high heat, add olive oil. once hot, add garlic, onion, and bell peppers and sauté for 2-3 minutes until fragrant
2. add thawed turkey meat and break it apart with your spoon as it cooks. cover; stir again every 30 seconds until cooked through. drain any fat if desired
3. add all remaining ingredients (seasonings, sauces, beans, veggies). stir to combine, season with salt and pepper, cover, and turn heat to high
4. once boiling, reduce heat to a low simmer. let cook for 45 minutes, covered

NOTES:

this pot of chili tastes even better the next day after the flavors marry in the fridge. top with avocado, cheese, green onion, or whatever tickles your fancy!

calories

232

fat (grams)

9

carbs (grams)

21

protein (grams)

20

Fiber

6g

Created using The Recipes Generator

what do you top your chili with?  i used to crush saltine crackers over my chili growing up.  these days, ripe, creamy avocado chunks are a must!