You can never have too many chili recipes.
I truly believe that! Although I have my go-t0 chili recipe already on here which I totally adore, I figured I would change it up a bit and make it healthier.
I know. I know. Not as much fun, but I’m telling you, it’s VERY good and has more nutrition, less calories and less fat than the traditional recipe.
What I love most about soup based recipes is that they are so versatile. In this case, I added a ton more stuff to the chili…fresh carrots, bell pepper, butternut squash and zucchini. This is a great way to add vegetables into your diet and your kids diet, too! Raya was eating up the butternut squash when I made this.
Instead of ground beef (which I also love), I used ground turkey. Ground turkey has less flavor and is drier, but when you put it in soups, it takes on all the flavors you add to the soup and it cooks down and becomes tender. You could also use ground chicken in this recipe.
It doesn’t get heartier or healthier than this. Look at all those veggies! Sometimes it’s just nice to eat a little healthier, especially before the holidays when we all know we will be stuffing our faces with all the good stuff.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 white onion, diced
- 1 green bell pepper, diced
- 3 carrots, diced
- 1 butternut squash, peeled and cleaned out, then cut into cubes (some stores have bags already cubed)
- 1 large zucchini, diced
- 1 tablespoon minced garlic (3-4 garlic cloves)
- 2 pounds ground turkey
- 1 28 ounce can diced tomatoes
- 1 28 ounce crushed tomatoes
- 1 15 ounce can tomato sauce
- 1 15 ounce can red kidney beans (add 1 more can if you like more beans)
- 1 cup water
- ¼ cup masa flour (optional - see instructions)
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon cayenne pepper (more if you like it spicy)
- ½ teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon plus 1 teaspoon chili powder
- Oil for browning
- Sour cream or plain Greek yogurt
- Shredded cheese (I used cheddar)
- Sliced avocado
- Place a large pot over medium-high heat and drizzle a few tablespoons of oil in it. Add turkey and brown for a few minutes then add onion, pepper, carrots, squash, zucchini and garlic. Stir and cook turkey and vegetables until turkey is completely cooked through. If the vegetables aren't cooked all the way through, that's okay - they will soften as the chili simmers.
- If using masa flour, mix it with the water and add it to pot with the rest of the ingredients and stir. Bring to a simmer, cover with a lid and let simmer for an hour stirring occasionally. After an hour, add the beans and simmer for a few more minutes. i find that the beans break down too much if they simmer for the entire hour. Garnish and enjoy!