This one-pot ground turkey and veggie chili is the ultimate easy, comfort food. Made with corn, two types of beans, peppers, turkey, and spices, this chili is loaded with flavor! Prep it in advance in a Dutch oven or large pot and serve a crowd or enjoy it all week!
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Key Ingredients and Substitutions
- Ground Turkey: Feel free to swap this out for ground beef.
- Beans: This recipe uses kidney and white beans. Black or pinto beans would also be great substitutions.
- Onion: I use a yellow onion.
- Corn: the corn adds a bit of sweetness, which I love! I love using frozen fire-roasted corn from Trader Joe's. It is more flavorful than your average frozen corn and tastes like it has been grilled.
- Peppers: I use a combination of bell peppers and jalapeños. For a milder chili, remove the seeds of the jalapeño.
- Spices: chili powder, cumin, garlic powder, paprika, cayenne, salt and pepper. Omit the cayenne if you are sensitive to spice.
Step by step
1. Cook the bell pepper, onions, jalapeño, and garlic in butter in a large Dutch oven until softened.
2. Add in the spices and ground turkey and cook until the turkey is fully cooked and beginning to brown.
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3. Stir in the tomato paste, chicken broth, canned diced tomatoes, kidney and white beans, and corn. Bring to a simmer and simmer partially covered for at least 30 minutes before serving.
Prep ahead tips
This turkey and veggie chili is a great meal for feeding a big family or to enjoy leftovers all week long! I love making this chili on a Sunday afternoon and having leftovers for lunch over the next few days. Chili even tastes better the next day!
To refrigerate: It will last in an airtight container in the fridge for 3 to 4 days. You can reheat it in the microwave in a microwave-safe dish or on the stovetop in a pot.
To freeze: You can also freeze this turkey and vegetable chili! Make it and allow it to cool completely. I transfer the chili to the fridge overnight before putting it in the freezer. You can either freeze the whole thing in a large airtight container or portion it out and freeze it in several containers. Defrost it in the fridge overnight (or longer depending on how big of a batch you froze).
Chili topping suggestions
Chili is all about the toppings in my kitchen! Setting up a "chili bar" and letting everyone top their own bowl is perfect for a casual dinner party or fun weeknight dinner that the whole family will love. Topping suggestions include:
- Shredded cheddar, jack, or pepper jack cheeses
- Sour cream or Greek yogurt
- Fresh cilantro
- Jalapeño, sliced or diced
- Avocado
- Corn chips or tortilla chips.
If you try this vegetable and ground turkey chili, I'd love to hear what you think in the comments below! And for a variation, check out this white ground chicken chili recipe!
📖 Recipe
Turkey and Vegetable Chili
Ingredients
- 2 Tbsp. butter
- 1 large yellow onion diced
- 1 yellow bell pepper diced
- 1 jalapeño pepper finely diced, seeds optional
- 2 Tbsp. minced garlic
- 2 lb ground turkey
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- 1 Tbsp. Kosher salt
- ½ tsp. freshly cracked black pepper
- 6 oz tomato paste cut in half if using double-concentrated tomato paste
- 28 oz canned diced tomatoes
- 32 oz chicken stock
- 2 cups frozen corn
- 15.5 oz canned kidney beans drained and rinsed
- 15.5 oz canned cannellini beans drained and rinsed
Instructions
- In a large pot or Dutch oven, melt butter on medium-high heat. Add the onion, bell pepper, jalapeño, and garlic. Stir occasionally until onions begin to be translucent and garlic is fragrant (about 3 minutes).
- Add the ground turkey and all spices (chili powder, cumin, garlic powder, paprika, cayenne, salt, pepper) to the pot. Use a large spoon to break up the ground turkey and mix the spices in. Cook until turkey is no longer pink and begins to brown (about 5-8 minutes).
- Stir in the tomato paste. Add the canned diced tomatoes, chicken stock, corn, kidney beans, and cannellini beans. Stir everything together.
- Bring to a low boil then reduce heat to a low simmer and cover for at least 30 minutes. The longer you wait, the more the flavors will meld together, just be sure to stir every once in a while. Serve in a bowl and top with your favorite toppings (see notes for ideas).
Notes
- This chili reheats great. It will last in an airtight container in the fridge for 3 to 4 days. You can reheat it in the microwave in a microwave-safe dish or on the stove top in a pot.
- Topping ideas include shredded cheese, sour cream, Greek yogurt, cilantro, jalapeño, avocado, corn chips, or tortilla chips.
- I love using frozen fire-roasted corn from Trader Joe's. It is more flavorful than your average frozen corn and tastes like it has been grilled.
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Susan says
Delicious! And so easy! It took me 15 minutes start to finish!
Maureen says
This is an awesome recipe! So flavorful! I will definitely be making this quite a bit. My husband and I LOVED it! Thank you:)
Caitlin from CC's Table says
Thank you so much! This makes me so happy! I'm so glad you loved it 🙂