May 2018 – Turkey Veggie Chili

This easy, one-pan meal is great for a fast weeknight dinner or a meal-prep option for lunch at work. Packed full of veggies and lean protein, it’s both nutritious and satisfying. Try serving it over brown rice or Miracle Noodles!


  • 1 lb. 99% lean ground turkey
  • 1 large onion (yellow or white), diced
  • 1 can (15 0z.) dark red kidney beans, drained and rinsed
  • 1 can diced tomatoes with green chilies (such as Ro-Tel)
  • 1 can (8 oz.) tomato sauce with no salt added
  • 1 bell pepper, diced
  • 1 medium zucchini, diced or finely shredded*
  • 3 carrots, peeled and diced or finely shredded*
  • 2 cloves garlic, minced or crushed
  • 1 packet no-sodium chicken bouillon powder
  • 1/2 cup water
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • salt and pepper to taste
  • Optional: Hot sauce or cayenne pepper to taste

*Shredding the vegetables will help thicken the chili, and is a great way to “hide” veggies from kids who might not otherwise eat them!


  1. Brown turkey and diced onion in a nonstick stock pot.
  2. Add beans, tomatoes, and tomato sauce. Stir to combine.
  3. Add bell pepper, zucchini, carrots, and garlic. Stir to combine.
  4. Add bouillon, water, cumin, chili powder, salt, and pepper. Stir to combine.
  5. Allow to simmer 30-60 minutes (you may need to add more water, depending on the consistency you prefer) and serve.

Makes 4-6 hearty servings.