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- 1 lb ground turkey - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped - 1 medium carrot, diced - 1 medium zucchini, diced - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth The heart of this dish is the ground turkey. It is lean and packed with protein. The colorful vegetables add nutrients and flavor. You can use any bell pepper you like. The beans bring a creamy texture that balances the spices. Crushed tomatoes and broth give it a warm, rich base. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional) These spices are key to a great chili. Chili powder gives the dish its classic flavor. Cumin adds a warm, earthy note. Smoked paprika gives it a hint of smokiness. If you like heat, add cayenne for a spicy kick. - Fresh cilantro or parsley - Optional toppings: sour cream, cheese Garnishes add a pop of color and flavor. Fresh cilantro or parsley brightens the dish. Sour cream or cheese can add creaminess and richness. You can mix and match toppings to fit your taste. The right garnish makes your chili even more enjoyable! {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 2-3 minutes. You want the onion to turn translucent. Next, add the minced garlic, chopped bell pepper, and diced carrot. Cook these veggies for about 5 minutes until they are tender. Now, push the veggies to the sides of the pot. Add the ground turkey in the center. Cook it until browned, which takes about 5-7 minutes. Use a wooden spoon to break up the meat. This helps it cook evenly and prevents clumps. Once the turkey is browned, stir in the diced zucchini, drained kidney beans, and black beans. Make sure everything is mixed well. Pour in the crushed tomatoes and vegetable broth next. Add the chili powder, cumin, smoked paprika, and cayenne pepper if you like some heat. Stir everything together. Increase the heat to bring it to a simmer. Then, reduce the heat to low, cover, and let it simmer for 30-40 minutes. Remember to stir occasionally. Taste the chili and adjust the seasoning as needed before serving. You can easily change the spice level in your chili. Start with a small amount of cayenne pepper. If you want more heat, add a bit more. You can also use other spices like crushed red pepper or hot sauce. Remember, it's best to add heat slowly. You can always add more but can't take it out! Layering flavors makes your chili taste great. Start by sautéing your onion and garlic until they are soft. This brings out their sweetness. Then, add spices like cumin and smoked paprika early in the cooking. This lets the spices bloom and adds depth. You can also try adding a splash of lime juice at the end. This brightens the dish and adds freshness. You can cook this chili on the stovetop or in a slow cooker. The stovetop method is quicker. You can have dinner ready in about an hour. Just follow the steps closely. If you choose a slow cooker, let it cook on low for 6-8 hours. This method gives the flavors more time to mix. Either way, you'll end up with a tasty chili! Pro Tips Enhance Flavor: Add a splash of apple cider vinegar or a squeeze of lime juice just before serving to elevate the flavors. Make it Ahead: This chili tastes even better the next day, so consider making it in advance and reheating for a quick meal. Spice It Up: If you love heat, try adding diced jalapeños or chipotle in adobo sauce for a smoky kick. Vegetable Variations: Feel free to add other vegetables like sweet potatoes, corn, or spinach for added nutrition and flavor. {{image_2}} You can change up the beans in this recipe. Instead of kidney and black beans, try chickpeas or pinto beans. Each one brings a new taste and texture. You can also swap in seasonal veggies. Butternut squash, corn, or sweet potatoes work well in fall. In summer, add fresh tomatoes or bell peppers. These changes keep the chili feeling fresh and fun. If you want to switch the meat, ground chicken or beef are great picks. They cook similarly to turkey and taste amazing. For a plant-based option, use lentils or a meat substitute made from soy. Just be sure to adjust cooking times. You want everything to cook evenly and taste great. Adding unique spices can change your chili completely. Try a dash of cinnamon or cocoa for warmth. You can also use different chili powders, like chipotle, to add smokiness. Want some heat? Mix in hot sauce or jalapeños. Experiment with sauces like Worcestershire or soy sauce for depth. These twists make your chili special and your own. To store your Ground Turkey Harvest Chili, let it cool first. This step helps keep the chili fresh. Once cool, transfer it to an airtight container. You can store it in the fridge for up to four days. When you want to eat it, just scoop out the amount you need. If you want to save your chili for later, freezing is a great option. Place the cooled chili in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your chili will stay good in the freezer for about three months. Label the bags with the date for easy tracking. To reheat your chili, you can use the stove or microwave. If you choose the stove, pour the chili into a pot. Heat it over medium heat, stirring often until hot. For the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between, until it’s warm. This keeps the flavors and texture just right. Enjoy your delicious chili! Ground Turkey Harvest Chili can last for 3 to 4 days in the fridge. Store it in an airtight container. This keeps the chili fresh and safe to eat. To enjoy it at its best, cool it down before placing it in the fridge. If you notice any off smells or changes in texture, it's best to toss it out. Yes, you can make this chili ahead of time. Prepping in advance helps the flavors blend better. It also saves you time on busy days. You can cook it, let it cool, and store it. Just reheat when you're ready to eat. Making it ahead also means you can enjoy a hearty meal without the fuss during the week. There are many tasty options to serve with Ground Turkey Harvest Chili. Here are a few ideas: - Cornbread for a sweet, soft touch. - Rice to soak up the delicious chili. - Fresh salad for a crunchy contrast. - Tortilla chips for a fun, crispy side. - A dollop of sour cream or Greek yogurt for creaminess. These sides add variety and enhance your meal experience! This blog post covered all you need to know about making Ground Turkey Harvest Chili. We explored key ingredients and spices for flavor. You learned how to prepare the base, cook the turkey, and combine everything for the perfect chili. I shared tips for adjusting spice levels and enhancing taste. You can even try variations with different proteins or vegetables. In the end, don’t hesitate to make this recipe your own. Enjoy your cooking!

Ground Turkey Harvest Chili

A hearty and flavorful chili made with ground turkey and a variety of vegetables, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (any color)
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional, for heat)
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent.
  • Add minced garlic, bell pepper, and diced carrot to the pot. Cook until the vegetables are tender, approximately 5 minutes.
  • Push the veggies to the sides of the pot and add the ground turkey in the center. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
  • Stir in the diced zucchini, drained kidney beans, and black beans. Mix well.
  • Pour in the crushed tomatoes and vegetable broth, then add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
  • Stir everything together, increase the heat to bring it to a simmer, then reduce the heat to low. Cover and simmer the chili for 30-40 minutes, stirring occasionally.
  • Taste and adjust the seasoning as needed before serving.

Notes

Serve with cornbread for an extra festive touch.
Keyword chili, fall recipe, ground turkey, healthy