Weeknight Turkey Chili

Weeknight Turkey Chili
Servings: 8 Yield: 8 cups


  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 cup diced yellow onions (about 3/4 large)
  • 1 clove garlic, minced
  • 1 cup diced zucchini (about 1 small)
  • 1 cup diced red bell pepper (about 1 small), seeds and ribs removed
  • 1 cup diced yellow bell pepper (about 1 small), seeds and ribs removed
  • 2 1/2 teaspoons salt
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • 1 teaspoon sugar
  • 1 28 ounce can diced tomatoes in juice
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • White rice for serving
  • 1 avocado, seeded and cubed (optional)
  • 1 bunch scallions, dark green parts only, chopped (optional)

Make It

1. In a large skillet brown the turkey over medium-high heat, breaking it up as you cook it. When the turkey is crumbled and cooked through, drain off the excess fat and remove it to a platter. Cover loosely with foil to keep warm; set aside.

2. Wipe out the inside of the skillet and add the olive oil. Heat the olive oil over medium-high heat. Add the onions and garlic and cook until they soften, about 2 to 3 minutes. Add the zucchini and diced peppers and saute until they are soft, about 8 minutes. Stir in the salt, chili powder, cumin, oregano, paprika, basil, and sugar. Add the diced tomatoes and beans; bring the chili just to a simmer. Fold in the turkey and cook for another 1 to 2 minutes or until the turkey is heated through.

3. Remove the chili from the heat and serve on top of the rice. Garnish with avocado, scallions, or the toppings of your choice. Leftovers may be store, refrigerated, in an airtight container for up to 3 days, or completely cooled chili may be frozen in airtight containers for up to 3 months.