Recipe: Turkey & Veggie Chili


I like hiding veggies in my chili. Everybody (except my picky 10-year-old boy) eats it up and loves the taste of the chili and hardly notices any vegetables. We play the “Guess the Secret Ingredient Game” at dinner and see who can come up with all the different veggies I added. This recipe has come from a collection of influences, and everyone has their own favorite chili recipe, so I thought I’d add mine into the mix. I do not enjoy spicy chili- so if that’s your preference you will want to add more seasoning. The secret is in letting the chili simmer so the added veggies blend in. Enjoy tricking your family into eating things they never would have tried – like mushrooms!

Turkey & Veggie Chili

  • Servings: 6-8
  • Difficulty: moderate
  • Print

A one pot meal with hearty meat, beans, and veggetables.

Credit: Michelle McCoy


  • 4 cups chicken stock
  • 1 1/2 lb ground turkey
  • 1 onion – chopped
  • 2-3 cloves of minced garlic
  • 1 can diced tomatoes (choose a can with chilis or spice for best flavor)
  • 1 can tomato sauce
  • 2 cans beans – drained and rinsed (your choice – black, pinto, kidney, great northern, etc.)
  • 1 red or orange bell pepper chopped
  • 1 tsp dried oregano
  • 1 tsp dried, ground cumin
  • 1 tsp chili powder (optional if using a spicy can of tomatoes)
  • 1 tsp salt
  • 2 TB brown sugar (or honey or maple syrup)
  • veggies of your choice: shredded zucchini, chopped mushrooms, riced cauliflower, shredded carrots, or corn.


  1. In a large stock pot, heat chicken broth.
  2. In a large skillet, brown the turkey until cooked through. Drain excess fat and liquid. Put the turkey in the pot with chicken broth.
  3. In the large skillet, heat a teaspoon or two of oil and cook chopped onions until translucent. Add garlic and brown for 1-2 more minutes. Add to pot.
  4. Add all remaining ingredients to the stock pot.
  5. Simmer for 30 minutes to 1 hour to allow all veggies to soften and flavors to meld.
  6. Taste for flavor and spiciness and add s&p and chili powder as needed.
  7. Add your favorite toppings such as sour cream, shredded cheese, and serve with a ration of cornbread.

Secretly adding my favorite veggie, shredded zucchini, with my Pampered Chef Veggie Strip Maker. Proud of my girl making cornbread from scratch tonight! I love the recipe in the Better Homes & Gardens Cookbook because it is low in sugar. 2-4 TB in one batch.



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