I like making chili because it’s easy, hearty, filling, and the batch is enough for dinner for two to three nights. Many chili recipes lack vegetables–and by vegetables I mean non-starchy veggies. Most recipes call for too much corn and beans. I tried to balance the starch (from beans) with carrots, bell peppers, and fresh tomatoes and didn’t add any corn (lots of controversy on GMO corn).
The recipe below has instructions for cooking on the stove top or in a slow cooker. If you have a lot left over, you can easily store it in glass containers in your freezer in individual serving sizes or a family size to make your own home-made frozen dinners.
We like to use a lot of spices for the taste. It doesn’t hurt that they are super foods for their antioxidant and anti-inflammation benefit! We keep the heat mild so the kids can enjoy the chili as well. My husband and I add hot sauce or red pepper flakes on our bowls. You can always add some to the whole batch.
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Serving chili with homemade guacamole would be the healthiest fat option to accompany the meal. Some sour cream (not fat-free) or high-quality aged cheese if you can tolerate dairy are alternatives too.
- 1 tablespoon avocado oil
- 1 onion, chopped
- 4 garlic gloves, chopped
- 1 pound ground lean turkey (95% lean)
- 1 tablespoon apple cider vinegar
- 3 large carrots, chopped
- 2 medium-large tomatoes on the vine, chopped
- 1 yellow bell pepper, chopped (or any other color)
- 1 orange bell pepper, chopped (or any other color)
- 1 16-ounce can black beans, drained and rinsed (read note below)
- 1 16-ounce can red kidney beans, drained and rinsed (read note below)
- 3 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons all spice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1 tablespoon dried thyme
- 1 tsp dried oregano
- Optional for garnish: chopped cilantro, parsley, or scallions
- In a large stock pot, heat avocado oil and saute chopped onion. After 1 minute, add garlic.
- Add ground turkey and saute until juices run clear and no longer pink.
- Add apple cider vinegar, carrots, tomato, bell peppers, beans, tomato paste, chili powder, cumin, all spice, salt, paprika, black pepper, and cinnamon (all remaining ingredients except for the dried herbs). Simmer for 1 hour on low heat.
- Right before serving, add the dried thyme and oregano.
- Garnish with cilantro, parsley, or scallions if desired.
- To make chili in the slow cooker, follow steps 1 and 2 as above. Transfer to a slow cooker and add remaining ingredients except for the dried herbs. Cook on low heat for 4-6 hours. Right before serving, add the dried thyme and oregano, then garnish with fresh herbs if desired.
Next time I make chili, I may add celery, mushroom, zucchini, squash, or even a green like kale or spinach.
2 thoughts on “Vegetable Loaded Turkey Chili Recipe”
This looks delicious, Nour! I love all the spices in here.
Can you share why it’s not recommended to cook kidney beans in the slow cooker? Does it affect the color?
Thanks Lily for the comment. I guess I should have clarified it more. Kidney beans have a toxin called phytohemagglutinin that’s only destroyed when the beans are boiled long enough, for at least 10 minutes. They can be cooked with a slow cooker, but they have to be boiled for 10 minutes first on the stoves top to make sure the toxin is destroyed. Most people just throw in the beans in the slow cooker. Soaking them wouldn’t solve this. And of course, they can’t be eaten raw or sprouted.
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