Healthy Turkey & Veggie Chili

Chili can be an easy way to add more veggies to your diet while still indulging in comfort food. This chili can easily be made on the stove, in a crock-pot, or in the instant pot making it a breeze for a quick meal or meal prep. 

• Healthy turkey and veggie chili is a cozy nourishing meal for fall and winter
• It is a high-protein healthy soup
• All the flavor of chili but with the added benefits of more veggies
• Freezer friendly and makes great leftovers
• Gluten-free and dairy-free
• Great for meal prep, leftovers, and is freezer-friendly

• Sweet onion: sweet or yellow onion will work best in this recipe
• Garlic: fresh or minced garlic
• Ground turkey: I use 93/7 turkey for this recipe but ground beef will also work
• Celery: can’t taste the celery but adds extra nutrients
• Bell peppers: yellow, orange, or red bell peppers for this recipe
• Carrots: for extra veggies and vitamins
• Broccoli: trust me this taste great and adds more nutrients to the chili
• White beans: either great northern beans or cannellini beans work great
• Jalapeno: optional but adds spice
• Diced tomatoes: diced tomatoes
• Bone broth: you can use chicken broth, veggie broth, or add extra protein by using bone broth

• This chili is easily customizable to the veggies and meat you have on hand
• Add more or less spice to your preference
• You can use 1-2 hot peppers for extra spice
• I love to top it with cheese, and crackers, or serve it with a slice of toast

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Healthy Turkey & Veggie Chili

Chili is what keeps me warm in the winter. Cozy up with this healthy turkey and veggie-style chili that is packed with flavor and colorful veggies. 

5 from 5 votes

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Course Main Course

Servings 0

Ingredients

  

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1/2 bundle celery, diced
• 1 lb ground turkey
• 2 bell peppers, diced (yellow, orange, or red bell peppers)
• 4 carrots, chopped
• 2 cups broccoli, chopped
• 2 cans white beans drained and rinsed (great northern beans or cannellini)
• 2 cans diced tomatoes
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp coconut sugar (brown or white sugar will also work)
• 1 tsp paprika
• 2 cups broth (I like to use bone broth)
• salt and pepper to your taste
• 1 jalapeno or 1/2 tsp cayenne pepper (optional but adds spice) (

Instructions

 

Stove Instructions:

• Add oil to a large pot over medium-high heat. Saute chopped onions, garlic, and celery. Add in ground meat and cook till no longer pink, make sure to break up the meat
• Add in spices and stir to combine
• Mix in the chopped peppers, carrots, and broccoli. Drain and rinse the beans before adding them to the pot. Add both cans of tomatoes and the broth. Stir. Turn heat down to low, cover, and let simmer for about 30-40 minutes until veggies have softened but are not mushy
• Enjoy with toppings of choice 

Crock-Pot Instructions:

• Sautee onions, celery, and garlic in a pan
• Add ground meat to the pan and cook until no longer pink
• Add sautéed onions, celery, garlic, and meat to the crockpot. Add in spices, beans, tomatoes, broth, and veggies. Cook on low for 6-8 hours or high for 4 hours

Instant Pot Instructions:

• Add oil to instant-pot and use the saute feature to sautee onions, celery, garlic
• Add in ground meat and cook till no longer pink
• Mix in spices, beans, tomatoes, broth, and veggies. Stir everything together. Cook on high for 12 minutes

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword chili

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