Description
This veggie-packed turkey chili is the perfect high-protein recipe for a healthy lunch or easy dinner. Loaded with lean ground turkey, black beans, and fresh veggies, this chili is hearty, flavorful, and nutritious. Whether made on the stovetop, slow cooker, or pressure cooker, it’s a simple, one-pot meal that’s ideal for meal prep or a cozy family dinner. Try this fine dining recipe twist on traditional chili, full of garlic, smoky spices, and a secret ingredient cocoa powder!
Ingredients
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- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced (or any color)
- 3–4 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, adjust to spice preference)
- 1 lb. ground turkey
- 1 large zucchini, diced
- 1 cup chicken or beef broth (or vegetable broth/water)
- 1 tablespoon cocoa powder
- 1 cup frozen or fresh corn
- 15 oz. canned black beans, drained and rinsed
- 15 oz. canned crushed tomatoes
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon black pepper (or more to taste)
Optional Toppings:
- Chopped fresh cilantro
- Diced red onion
- Sour cream
- Shredded cheese
- Sliced avocado
Instructions
Stovetop Method:
- In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add diced onion and bell pepper. Sauté for 3-5 minutes until softened.
- Stir in minced garlic, chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. Cook for another minute until fragrant.
- Add diced zucchini and ground turkey. Break apart the turkey and cook until browned and the zucchini softens slightly.
- Pour in the broth, cocoa powder, corn, black beans, crushed tomatoes, salt, and black pepper. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for at least 30 minutes (or up to 4 hours for enhanced flavor). Stir occasionally.
- Serve with desired toppings and enjoy!
Slow Cooker Method:
- Sauté the onion, bell pepper, garlic, and spices in olive oil as directed. Transfer to a slow cooker.
- Add the remaining ingredients and stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve with toppings of choice.
Instant Pot Method:
- Use the sauté function to cook the onion, bell pepper, garlic, and spices in olive oil.
- Add the turkey and cook until browned.
- Stir in the remaining ingredients. Close the lid and set the pressure cooker to high pressure for 10 minutes.
- Allow a natural release for 10 minutes, then quick release. Stir and serve.
Notes
- Swap turkey for ground chicken or beef if preferred.
- For a vegetarian version, omit the turkey and add extra beans or lentils.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7
- Protein: 25g
- Cholesterol: 55mg