Turkey Veggie Chili

This Turkey Veggie Chili is so delicious! It includes lean ground turkey and is loaded with carrots and mushrooms. The flavors are spicy, smoky, with a touch of sweetness to balance everything out. Make it for a weeknight dinner or save it for game day - it’s a real crowd pleaser. And don’t worry about leftovers, if there are any, because this healthy turkey vegetable chili recipe freezes perfectly.

5 from 1 vote

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Course: dinner, dinner recipe, Lunch, lunch recipe

Cuisine: American

Keyword: slow cooker turkey veggie chili, turkey and vegetable chili, turkey veggie chili

Prep Time: 25

Cook Time: 8

Total Time: 8 25

Servings:

Calories: 300kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart slow cooker

Ingredients

3 tablespoons chili powder
1 teaspoon chipotle chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon pepper
1 tablespoon olive oil
1 lb ground turkey breast 93/7 lean to fat ratio
½ cup chicken broth
1 15.5 ounce canned diced chili-ready tomatoes
2 15.ounce cans black beans drained
1 6 ounce can tomato paste
1 tablespoon coconut sugar can use dark or light brown sugar
1 pound carrots peeled and thickly sliced
1 10 ounce package slice white mushrooms
1 teaspoon salt more to taste
juice from one lime

Instructions

In a small bowl, mix together both chili powders, onion powder, garlic powder and pepper. Set it aside for a moment.
Heat the oil in a large skillet over medium high heat. Add the ground turkey and cook until brown but still a little pink. Break the turkey into small pieces as it cooks.
Stir the spices in with the turkey and cook for another 2 minutes or until the spices are fragrant.
Place the turkey into the bottom of the slow cooker.
Place the skillet back on the stove over medium low heat and add ½ cup of the chicken broth to the pan and cook for 1 minute or until all the little bits are released from the bottom of the pan.
Pour the broth and bits into the slow cooker on top of the turkey.
To the slow cooker add the diced tomatoes, beans, tomato paste, and coconut sugar. Stir a couple times until the sugar is dissolved.
Then stir in the carrots and mushrooms.
Tightly place the lid onto the slow cooker and set the cooking time for 8-10 hours on low or high 5-6 hours.
Stir in the salt and lime juice. Serve hot with your favorite chili toppings and tortilla chips. We love sour cream or plain greek yogurt, avocado, cilantro, sliced jalapenos, and shredded cheddar cheese.

Notes

Storage tips

This turkey and vegetable chili recipe gets better by the day so it’s perfect for meal prep or freezer cooking.

For the week.

After the chili cools, place into airtight containers and refrigerate for up to 4 days. I always recommend portioning it out into individual servings because this makes it easier to grab for work lunches or stay on track at dinner time.

For the freezer.

Chili is a freezer cooking superstar! After the turkey vegetable chili cools, place into airtight containers, or use silicone freezer trays like Souper Cubes, and freeze for up to 3 months. To make it easier to thaw and reheat it I recommend freezing into smaller portions. Again, this also helps if you want to portion out meals for lunch or dinner.

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