When the weather is “chilly,” nothing hits the spot like a big pot of CHILI!

This recipe has become a staple in our home and one that we ALL love.  Even my toddler gobbled this up in record time last night for dinner.  It’s delicious, full of veggies and lean protein, it’s guilt-free, and it makes enough for leftovers the next day (for our family of 3.)  No one walks away from the table dissatisfied.  Now if I could just convince someone to do the dishes… 😉

Ready In: 55 minutes
Serves: 6-8

Healthy Hearty Turkey Veggie Chili

Ingredients:

• 3 teaspoons coconut oil, divided
• 2 lbs extra lean ground turkey
• 1 (1 ounce) package low or no sodium taco seasoning mix (or homemade)
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 3 tablespoons chili powder (more to taste)
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 (14.5 ounce) can low sodium beef broth or stock
• 7 ounces salsa
• 1 (14.5 ounce) can crushed tomatoes
• 1 (7 ounce) can chopped green chile peppers
• 1 cup onion, finely chopped
• 1 cup green bell pepper, diced
• 3 medium zucchinis, halved lengthwise and sliced
• 1 (14.5 ounce) can black beans, rinsed and washed

Optional toppings and sides: chopped green onions, plain greek yogurt, shredded cheddar cheese, whole wheat saltine crackers.

Directions:

1. Heat 1 tsp of coconut oil in a large stock pot over medium-high heat.  Crumble turkey into the pot, stirring to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, red pepper flakes, chili powder, tomato paste, and mix until meat is evenly coated with seasonings.  Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.  Add garlic, salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water or more broth.
3. While chili is still simmering, heat one teaspoon of coconut oil in a large skillet over medium-high heat.  Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the final teaspoon of coconut oil over medium-high heat.  Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned.  Add the zucchini and black beans to the chili, reduce heat, and continue cooking 15 minutes more.  Again, adjust the consistency with water or both as needed.
5. Ladle 1.5 cups of chili into serving bowls. Top with plain greek yogurt, chopped green onions, and/or cheddar cheese and serve with whole wheat saltine crackers!

Enjoy!

Leave a comment and let me know how YOUR family enjoyed this chili!  Did you add or remove anything to the recipe?