Healthy Turkey & Veggie Chili

Double this delicious, hearty chili recipe and keep the family fed all week long!

Total Time:
2 hr 20 min
20 min
2 hr

6 servings

  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 1 pound ground turkey, both dark and white meat
  • 1 teaspoon paprika
  • 2 tablespoons ancho chile powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • Two 15-ounce cans diced tomatoes with their liquid
  • 1 large carrot, cut (1 inch pieces)
  • 1 cup chicken stock
  • 1 15 -ounce can sweet corn
  • 2 small zucchini, diced
  • 1/4 cup fine cornmeal
  • Chopped fresh cilantro, for serving (optional)
  • Grated Cheddar, for serving (optional)
  • Sour cream, for serving (optional)
  • Heat the oil in a large pot over medium heat.

  • Add the onions and saute until translucent.

  • Add the ground turkey and paprika and cook until the meat is no longer pink, 5 to 7 minutes.

  • Add the ancho chile, cumin and 1 tablespoon kosher salt and cook for 1 minute, stirring.

  • Add the tomatoes, carrot and chicken stock and bring to a boil.

  • Reduce the heat and simmer. Add the corn and zucchini and stir well.

  • Simmer, uncovered, until the chili begins to darken and thicken slightly, about 1 hour 30 minutes, stirring occasionally throughout to keep it from sticking to the bottom of the pot.

  • Stir in the cornmeal and cook another 15 minutes.

  • Season with salt and pepper.

  • Serve on top of rice, with chopped cilantro, grated Cheddar and sour cream for topping if desired.

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