This chili recipe is 7 years in the making. I started experimenting with chili recipes when I moved into my first apartment at age 20. I wanted a chili recipe that was as hearty as the good ol’ beef and kidney bean chili we all usually think of, but had more veggies and was a bit lighter. Back before I was gluten free the original recipe used a seasonal pumpkin beer as the liquid. Over the years I have tweaked this chili so much depending on my mood and/or dietary restrictions and you can too! I have listed some of the variations below.
Here are some possible tweaks:
- For a vegetarian/vegan option: instead of 1 lb ground turkey use an extra can of beans (black or kidney, your choice!).
- For a non gluten free option: Use 12 oz seasonal beer instead of water for the liquid.
Turkey Veggie Chili
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 whole white or yellow onion, chopped
- 1 lb 99% lean ground turkey*
- 1 whole red bell pepper, diced
- 1 whole green bell pepper, diced
- 3 loose carrots, chopped
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 2 -28 oz cans crushed tomatoes
- 1 -15 oz can black beans, rinsed and drained
- 1 -15 oz can light red kidney beans, rinsed and drained
- 8 oz water*
- salt and pepper, to taste
- 1 tsp lime juice (optional)
- crushed red pepper flakes, to taste (optional)
- 1 -15 oz can corn, rinsed and drained (optional)
- 2 tsp hot sauce (optional)
- For serving: shredded cheese, sour cream, scallions, avocado (optional)
Instructions
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In a large pot heat the olive oil on medium heat. Add the minced garlic and onion and saute until soft, about 2-3 minutes.
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Add the ground turkey breast (or skip straight to the veggies if you are going for vegan/vegetarian) and saute until turkey is cooked through and no longer pink (internal temp - 165 degrees Fahrenheit).
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Add the bell peppers and carrots and cook until soft, about 5 minutes. Add the cumin, chili powder, and oregano and stir to coat the veggies and turkey.
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Pour in the crushed tomatoes, black beans, kidney beans (add an extra can of beans if omitting the turkey), and water. Add salt and pepper to taste and stir well.
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Bring chili to a boil and then reduce heat to low. Cover and simmer for 30 minutes to an hour (the longer the better!).
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About 5-10 minutes before serving add the optional ingredients - lime juice, corn, crushed red pepper, and hot sauce and stir to combine. Cook for about 5-10 more minutes and enjoy!
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PRO TIP: Let chili sit in a bowl for about 5 minutes before eating, it will be hot!
Serve with gluten free pasta, baked potato, gluten free corn bread, and/or top with cheese, sour cream, chopped scallions, or my personal favorite – avocado!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats!
