My Veggie Turkey Chili

There’s just something about chili during the cold months. The red pepper and corn give this recipe such a subtle, yet delicious addition. This chili is healthy and super easy to make! I usually top mine with avocado, it just adds another dimension to the chili!

Veggie Turkey Chili

Veggie Turkey Chili 

Makes about 6 servings


  • 1.5 tsp. olive oil
  • 1 lb. lean ground turkey
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 red bell pepper, chopped
  • 1 onion, chopped 
  • 1 28-oz. can crushed tomatoes
  • 5 garlic cloves, minced
  • 2 cups water
  • 1½ tsp. cumin
  • 1 tsp. unsweetened cocoa powder
  • ½ tsp. garlic powder
  • 1½ tbsp. chili powder
  • ½ tsp. paprika
  • ¾ tsp. oregano
  • ½ tsp. ground cayenne pepper
  • ½ tsp. salt and pepper
  • 2 tsp. reduced sodium soy sauce


  1. Heat oil in a large pot over medium heat.
  2. Add the turkey and cook until just browned. Break up into small pieces as it cooks.
  3. Add the onion, bell pepper and garlic, and cook for a few minutes, stirring, until tender.
  4. Mix in canned tomatoes, beans, corn, and spices. Add the water and stir to combine.
  5. Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Sometimes I simmer with the lid on, sometimes completely off – if you’re finding that your chili isn’t thickening to your desire, try removing the lid completely)
  6. Enjoy!

Nutrition: 358 Calories, 10 grams fat, 29 grams protein


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