Looking for a turkey-based chili to add to your weekly menu and/or meal prep rotation? This Turkey and Bean Chili is one of our absolute favorites that we enjoy year-round. I always make a batch with the intention of freezing some for later, but we never, ever, have leftovers.
Turkey and Bean Chili
Looking for a turkey-based chili to add to your weekly menu and/or meal prep rotation? This Turkey and Bean Chili is one of our absolute favorites that we enjoy it year-round. I always make a batch with the intention of freezing some for later, but we never ever have leftovers.
Ingredients:
- 1/2 Tbsp vegetable oil
- 1 medium zucchini diced small
- 1 red onion finely diced
- 1 jalapeño pepper seeded and finely chopped
- 1 lbs ground turkey breast
- 1 Tbsp chili powder
- 1/4 tsp salt
- 1/8 tsp ground cumin
- 1 28 oz can diced tomato
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can garbanzo beans, rinsed and drained
- 1/4 cup water
- 1/4 cup fresh parsley chopped
Instructions:
- In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeño; cook, stirring frequently, until onions are translucent and somewhat caramelized. About 10-15 minutes.
- Add turkey, chili powder, salt, and cumin. Cook, stirring and breaking turkey as it cooks, until the meat is just browned; about 2-3 minutes.
- Stir in remaining ingredients, except parsley, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally until chili is sufficiently thickened, about 45 minutes.
- Serve garnished with parsley.
Notes:
- Any canned bean will work in this recipe so feel free to use whatever you have on hand. I’ve done kidney beans, cannellini beans, and pinto beans. All have been wonderful.
- Don’t have zucchini on hand or don’t like it? No worries, bell peppers will also work here. Feel free to add one or one of each color! It all works.
Looking for more chili recipes? How about a Pumpkin Chili or a Bison Chili?