Turkey Chili with Vegetables

Course Main Course, Soup

Keyword Beans, Bell Pepper, Bell Peppers, Carrot, Carrots, Chili, Diced Tomatoes, Garlic, Garlic Cloves, Green Bell Pepper, Green Pepper, Ground Turkey, Kidney Beans, Onion, Onions, Tomato, Tomatoes

Cooking Method Stovetop

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 168kcal

Equipment

Stovetop
Colander
Large Pot

Ingredients

1 Onion Medium
2 Carrots Medium
3 cloves Garlic
1 Bell Pepper Green, large
1 can Kidney Beans 15½ ounces, no salt added
1 Tablespoon Canola Oil
1 pound Ground Turkey
2 cans Diced Tomatoes 14½ ounces each, no salt added
1 cup Water
3 Tablespoons Chili Powder
1 Tablespoon Cumin Ground
¾ teaspoon Salt
1 Lime Optional
⅔ cup Yogurt Optional; low-fat, plain

Instructions

Rinse and peel onion and carrots. Peel garlic.
Rinse bell pepper. Remove core and seeds.
Dice onion, carrots, and bell pepper. Mince garlic.
If using lime, rinse now. Cut into wedges.
In a colander, drain and rinse beans.
In a large pot over medium-high heat, heat oil. Add turkey and brown.
Add onion, carrots, bell pepper, and garlic to pot. Cook until onions are soft and carrots are somewhat tender, about 5 minutes.
Add beans, tomatoes, water, chili powder, and cumin to pot. Season with salt.
Lower heat to medium. Cook until all flavors have blended, about 15 minutes.
If using lime and yogurt, squeeze juice from lime wedges on top of chili or serve on the side. Top each serving with 1 Tablespoon yogurt.

Notes

Serve with cornbread, brown rice, or whole wheat noodles. Or, use to top baked potatoes.
Try black beans or chickpeas in place of the kidney beans.
Chili can be frozen in batches to eat later. Store in an airtight container in the freezer for up to 2 weeks.

Nutrition