Description
Roasted Vegetable Turkey Chili is a heartwarming dish that blends the savory flavors of seasoned turkey with a medley of roasted vegetables. This cozy chili is perfect for gatherings or quiet evenings at home, delivering rich, hearty goodness in every spoonful. With a vibrant array of colors and textures, it’s not only delicious but also adaptable to various dietary needs, making it ideal for meal prep and even better as leftovers.
Ingredients
Scale
- 1 lb lean ground turkey
- 1 cup diced bell peppers (mix of red and yellow)
- 1 cup diced zucchini
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 2 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Chop bell peppers and zucchini into bite-sized pieces. Dice onion and mince garlic.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent (about 3-5 minutes).
- Add ground turkey, breaking it up as it cooks until browned (6-8 minutes).
- Stir in the chopped bell peppers and zucchini; cook until softened slightly (4-5 minutes).
- Mix in canned tomatoes with their juices.
- Season with chili powder, cumin, salt, and pepper; stir well.
- Pour in vegetable broth and add kidney beans. Bring to a gentle boil, then reduce heat to simmer for 20-30 minutes.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg