This Healthy Turkey and Vegetable Chili is prepared in the slow cooker and is packed with veggies to create a flavorful and hearty chili recipe that is perfect anytime.
So far this winter has been much easier on us than previous years (last years 16ft snowbank/this year right now we have no snow left). But it has been very cold and frosty. We actually decided to spend a much needed week in the sun and relax in Florida. we very much enjoyed the trip and got to experience some amazing things while being there. we had a blast.
When we arrived home though we had some serious climate change to deal with we left sunny Florida at +27C and Arrived on PEI at -27C with the wind chill, Brrrr. I almost immediately began to crave chili. As soon as the air gets cold my stomach wants chili to warm me up. Chili is very forgiving, you can throw almost anything in to chili and make it taste good. There are so many different variations of chili recipes. I don’t think I can pick a favorite, but because I am trying to eat thoughtfully I tried to pack as many vegetables in to this chili recipe and fill it full of protein to make it healthy and nutritious and as filling as possible.
Don’t be scared to add the veggies. I have also used squash and sweet potatoes in this recipe before so go ahead and play with it make it your own.
Healthy Turkey and Vegetable Chili
- 2 tbsp chili powder
- 1 tsp cayenne pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 pound Ground Turkey
- 1/2 cup Salsa
- 2 (28oz) cans Diced Tomatoes
- 1 (15oz) can Black Beans
- 1 (15oz) can Kidney Beans
- 1 (6oz) can Tomato Paste
- 1 (10oz) package White Mushrooms Sliced
- 1 Bell Pepper Diced
- 1/2 cup Frozen Corn
- 1 cup Baby Spinach chopped
- 1/4 cup Carrots Chopped or Shredded
- 3 tsp Stevia
- 1 tbsp BBQ Sauce
Mix together both chili powders, onion powder, garlic powder and pepper. Set aside.
In a medium to large pan cook the ground turkey until browned. Break into small pieces as it cooks. Stir in the spices and cook for another 2 minutes.
Stir in chicken stock and cook for a minute until the little bits on the bottom release. them pour into slow cooker.
Add the diced tomatoes, beans, tomato paste, and stir well.
Add the rest of the vegetables, salsa and BBQ sauce and stevia.
Stir well and place cover on and cook on high for 4-5 hours. or on low for 8-10 hours.
This Chili is perfect for the freezer. This batch made 16 – 1 1/4 cup- servings. so after we had our fill of chili for supper, I freeze the left overs in muffin tins (1/2 size portions) This recipe can become a quick freezer meal anytime. I take one with me to work to heat up and eat with my salad. Take out a few to heat up for a rushed last minute supper. It is also wonderful on nachos or with chips.
As you see this chili recipe is chunky and hearty. However, it is lean and full of fiber and protein. So this chili will warm you up and fill you up without the guilt. Each serving is a generous 1 1/4 cups and 196 calories. It stores great in the refrigerator or freezer so this chili is perfect for a make-ahead lunch or dinner.
Thanks for stopping by! What is your favorite meal to warm up too?
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