Healthy Turkey & Veggie Chili
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Servings: 6
- Course: Soups & Salads
Double this delicious, hearty chili recipe and keep the family fed all week long!
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Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 pound ground turkey, both dark and white meat
- 1 teaspoon paprika
- 2 tablespoons ancho chile powder
- 1 teaspoon cumin
- Kosher salt and freshly ground black pepper
- Two 15-ounce cans diced tomatoes with their liquid
- 1 large carrot, cut (1 inch pieces)
- 1 cup chicken stock
- 1 15-ounce can sweet corn
- 2 small zucchini, diced
- 1/4 cup fine cornmeal
- Chopped fresh cilantro, for serving (optional)
- Grated Cheddar, for serving (optional)
- Sour cream, for serving (optional)
Directions
Step 1
Heat the oil in a large pot over medium heat
Step 2
Add the onions and sauté until translucent
Step 3
Add the ground turkey and paprika and cook until the meat is no longer pink, 5 to 7 minutes
Step 4
Add the ancho chile, cumin and 1 tablespoon kosher salt and cook for 1 minute, stirring
Step 5
Add the tomatoes, carrot and chicken stock and bring to a boil
Step 6
Reduce the heat and simmer. Add the corn and zucchini and stir well
Step 7
Simmer, uncovered, until the chili begins to darken and thicken slightly, about 1 hour 30 minutes, stirring occasionally throughout to keep it from sticking to the bottom of the pot
Step 8
Stir in the cornmeal and cook another 15 minutes.
Step 9
Season with salt and pepper.
Step 10
Serve on top of rice, with chopped cilantro, grated Cheddar and sour cream for topping if desired
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