Nothing says game day quite like a piping hot bowl of chili. But why settle for the same old chili when you could switch things up with this delicious turkey version? The recipe starts with sautéing sweet onion and garlic until soft and fragrant, then adding ground turkey and spices to create a bold and flavorful base. Toss in some chopped zucchini, carrots, and red bell pepper, plus fire-roasted canned tomatoes and low-sodium vegetable broth to add both flavor and nutrition. After simmering for 20 minutes, a can of red kidney beans is added to give the dish a little extra protein. Top with fresh cilantro and a drizzle of hot sauce, and you’ve got a game day dish that’s sure to score a touchdown.
Recipe
1 Tbsp olive oil
1 onion, sweet, chopped
4 cloves garlic, minced
1 lb turkey, ground
2 tsp cumin, ground
1 1/2 tsp chili powder
1 zucchini, chopped
3 carrots, peeled and chopped
1 red bell pepper, chopped
1 1/2 cups tomatoes, canned diced (fire roasted)
1 cup vegetable broth, low-sodium
1 (15 oz.) can red kidney beans, drained and rinsed
1/2 cup cilantro, chopped
hot sauce optional
How to Prepare
Chop onion, zucchini, carrots, red pepper.
Mince garlic.
Drain and rinse kidney beans.
In a sauce pot, sauté onion and garlic gently in oil until soft and fragrant. Add turkey and continue to cook for an additional 3 minutes.
Add cumin and chili powder and stir to coat vegetables and turkey.
Add zucchini, carrots, pepper, tomatoes, and broth. Add enough broth to cover vegetables.
Bring to a boil. Immediately reduce heat and simmer for 20 minutes.
Stir in kidney beans and simmer for 2 more minutes.
Serve with cilantro and hot sauce, if using.
Notes
This chili gets better with age – leftovers will be delicious. You can also freeze any leftovers.
