Healthy Turkey Chili
Prep time
Cook time
Total time
Serves: 6
  • 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
  • Cilantro
  1. 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.
  2. 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!
This chili tastes better the next day, is great as leftovers and can be frozen for 3 months.
Recipe by Stuck On Sweet at