Veggie-Loaded Turkey Chili with Smoky Spices

Why You’ll Love This Recipe

• Hearty, veggie-packed chili that’s smoky, comforting, and weeknight-easy.
• Balanced lean protein with two kinds of beans, corn, peppers, and zucchini.
• Great for meal prep: reheats beautifully and freezes well.
• One pot, minimal cleanup, and endlessly customizable toppings.

Grocery List

• Produce: Yellow onion, red bell pepper, green bell pepper, jalapeño, garlic, zucchini, cilantro, limes
• Dairy: Plain Greek yogurt or sour cream, shredded cheddar (optional)
• Pantry: Olive oil, lean ground turkey, fire-roasted diced tomatoes (28 oz), tomato sauce (8 oz), tomato paste, low-sodium chicken broth, black beans, kidney beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, chipotle chili powder, kosher salt, black pepper, apple cider vinegar or lime juice, sugar (optional)

Full Ingredients

Chili Base

• 1 tbsp olive oil
• 1½ lb lean ground turkey (93% lean)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 4 garlic cloves, minced
• 1 (28 oz) can fire-roasted diced tomatoes, with juices
• 1 (8 oz) can tomato sauce
• 1 tbsp tomato paste
• 1 cup low-sodium chicken broth

Veggies and Beans

• 2 small zucchini, diced (about 1½ cups)
• 1 cup corn kernels (frozen straight from the bag, or canned and drained)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed

Smoky Chili Spice Blend

• 2½ tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground coriander
• ½ tsp chipotle chili powder (optional, for extra smoky heat)
• 1½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper

To Finish & Serve

• 1 tsp apple cider vinegar or fresh lime juice
• ½ tsp sugar (optional, to balance acidity)
• Chopped cilantro, Greek yogurt or sour cream, shredded cheddar, and lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and beans

Dice the onion and bell peppers into small, even pieces. Mince the garlic and jalapeño (remove seeds for mild heat). Dice the zucchini. Rinse and drain the black beans and kidney beans. If using frozen corn, keep it frozen—no need to thaw.

Step 2: Brown the turkey

Heat a large Dutch oven or heavy pot over medium-high heat. Add the olive oil, then the ground turkey and ½ teaspoon of the kosher salt. Cook 5–7 minutes, breaking the meat into small crumbles, until no longer pink and you see browned bits forming on the bottom of the pot. Browning adds depth, so let the turkey take on some color.

Step 3: Soften aromatics and bloom spices

Stir in the onion and bell peppers with a pinch of salt and cook 3–4 minutes until softened. Add the jalapeño and garlic; cook 30 seconds until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, and optional chipotle chili powder. Stir constantly for 30–45 seconds to bloom the spices. Add the tomato paste and stir to coat the meat and vegetables.

Step 4: Add tomatoes and broth

Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir, scraping up any browned bits from the bottom of the pot to dissolve that flavorful fond. Bring the mixture to a gentle boil, then reduce heat to low and maintain a steady simmer.

Step 5: Simmer for rich flavor

Partially cover the pot and simmer for 20 minutes, stirring occasionally. This concentrates the tomato base and lets the spices meld into a smoky, savory broth.

Step 6: Add zucchini, corn, and beans

Stir in the diced zucchini, corn, black beans, and kidney beans. Continue to simmer, uncovered, 10–12 minutes, until the zucchini is tender and the chili is thick and hearty. If it gets too thick, splash in a little more broth. If it seems thin, simmer a few minutes longer.

Step 7: Finish and adjust seasoning

Turn off the heat and stir in the apple cider vinegar or lime juice, plus the optional sugar. Taste and season with additional salt and pepper as needed. Ladle into bowls and garnish with chopped cilantro, a dollop of Greek yogurt or sour cream, a sprinkle of shredded cheddar, and lime wedges.

Pro Tips

• Brown the turkey thoroughly—color equals flavor. Let it sit undisturbed for a minute or two to develop caramelization before stirring.
• Bloom your spices in the fat for a fuller, smokier flavor that tastes like an all-day simmer.
• Add zucchini near the end so it stays tender-crisp and doesn’t get mushy.
• Control thickness: simmer uncovered to reduce; add broth in small splashes to loosen.
• Salt in layers (meat, veg, finish) for the cleanest, brightest flavor.

Variations

• Slow Cooker: Brown turkey and aromatics on the stovetop, then transfer to a slow cooker with remaining ingredients (hold zucchini, corn, and beans). Cook on Low 6–7 hours or High 3–4 hours; stir in zucchini, corn, and beans for the last 30–45 minutes.
• Instant Pot: Sauté turkey, onion, peppers, garlic, and spices on Sauté mode. Add tomatoes, sauce, and broth. Pressure cook High for 8 minutes (natural release 10 minutes). Stir in zucchini, corn, and beans; simmer on Sauté 5–8 minutes to soften.
• No-Bean/Lower Carb: Skip the beans and add extra zucchini and diced bell pepper; reduce broth to ¾ cup.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if needed. This chili actually tastes better the next day as the flavors meld—ideal for meal prep lunches or cozy dinners throughout the week.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without garnishes): 390 calories; 29 g protein; 11 g fat; 36 g carbohydrates; 9 g fiber; 6 g sugar; 680 mg sodium. Values will vary based on specific brands and garnishes.