Healthy Turkey Chili with Hidden Veggies

bowl of high protein turkey chili with chopped cilantro, nonfat Greek yogurt, shredded cheese, and salsa macha

4.80 from 5 votes

Healthy Turkey Chili with Hidden Veggies

A high protein chili with ground turkey, nearly 2 pounds of hidden veggies, and zero vegetable chopping or prep required.

Prep Time15

Cook Time15

Simmer2

Total Time2 30

Course: Ground Turkey Recipes

Cuisine: Tex-Mex

Keyword: chili with ground turkey, ground turkey chili, healthy turkey chili recipe, hidden vegetables, hidden veggies, high protein chili, turkey chili

Servings: Servings

Calories: 235kcal

Author: Mason Woodruff

Ingredients

1 Tablespoon Olive Oil
2 pounds 99% Lean Ground Turkey
12 oz can Non-Alcoholic Beer or your choice of liquid
2 packets Chili Seasoning
28 oz can Fire Roasted Crushed Tomatoes
2 cans Chili Beans
3 Bay Leaves
2-3 Tablespoons Hot Sauce Lime Juice, or Vinegar (for finishing)

For the Hidden Veggies*

4 cups Chicken Bone Broth
12 oz bag Frozen Onions and Peppers
6 oz Frozen Carrots
6 cloves Peeled Garlic
2 handfuls about 6 oz Frozen Chopped Spinach (optional)

Instructions

Add the frozen vegetables, garlic, and chicken broth to a blender or food processor. Blend until smooth and set aside. (You may need to blend in batches if you're using a smaller blender.)
Heat a Dutch oven or large soup pot (5.5-quart or larger) over medium heat with the olive oil. Once hot, add the ground turkey and brown one side for 3-4 minutes before breaking apart and fully cooking.
Add the non-alcoholic beer and chili seasoning to the cooked ground turkey and cook for 3-4 minutes until very little liquid remains.
Add the crushed tomatoes, chili beans, blended vegetables, and bay leaves, stirring everything together.
Bring the chili up to a simmer before reducing the heat to low, covering, and simmering for at least 2 hours.
Remove the bay leaves, stir in hot sauce or your choice of acidity, and salt and pepper to taste. Serve with baked tortilla chips, shredded cheese, nonfat Greek yogurt or sour cream, and freshly chopped cilantro, scallions, or chives.

Video

Notes

*Thawing the frozen veggies ahead of time makes blending even quicker. As for veggie swaps, I would keep the onions, peppers, and garlic in any blend, but you're welcome to swap the carrots and spinach for other vegetables. You can also use fresh vegetables to clean out your produce drawer. Just be careful to not over-fill the chili with the hidden veggie mixture. A 5.5-quart Dutch oven fits everything as-written but doesn't have much spare room.

Nutrition