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Recipe: Hearty turkey chili

Recipe: Hearty turkey chili

For a twist on chili, replace the beef with turkey and roasted vegetables.

This chili uses roasted vegetables and turkey meat instead of ground beef for a full, hearty flavor.


Directions

Preheat the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned.

While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. Ladle into warmed individual bowls. Serve immediately.


Ingredients
  • 2 cups chopped zucchini
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup chopped bell peppers
  • 2 teaspoons chopped fresh garlic
  • 1 pound chopped cooked turkey
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin seed
  • 2 cups diced canned tomatoes, no-salt-added variety
  • 4 cups canned kidney beans, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon brown sugar

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories252 
Carbohydrate28 g 
Cholesterol57 mg 
Fiber8 g 
Monounsaturatedfat2 g 
Potassium 
Protein26 g 
Saturatedfat1 g 
ServingsizeAbout 1 1/2 cups 
Sodium178 mg 
TotalFat4 g 

2014-09-16

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