Turkey Chili with Roasted Vegetables

Turkey Chili with Roasted Vegetables
Recipe type: Dinner
The roasted vegetables, spices and turkey meat give this chili a full, hearty flavor.
  • 1 cup chopped zucchini (can sub quartered Brussels sprouts off-season)
  • 1-2 cup chopped cauliflower
  • 2 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 2 cloves chopped fresh garlic
  • 1 pound chopped cooked turkey breast (can substitute ground turkey; choose island-raised turkey when possible)
  • 1½ tablespoons chili powder
  • 1 teaspoon cumin
  • 1 16-oz can diced tomatoes, no-salt-added variety
  • 2 15-oz cans kidney beans, rinsed and drained, or, use 4 cups pre-cooked dry beans
  • 2 cups low-sodium vegetable or chicken broth
  • 1 teaspoon brown sugar
  1. Preheat the oven to 450 F.
  2. Arrange the zucchini (or Brussels sprouts) and cauliflower in a single layer in a ceramic or glass baking dish, drizzle with 1 tsp olive oil and toss to coat. Roast for 8 to 10 minutes, stirring once, until slightly tender and lightly browned.
  3. While the vegetables are roasting, add the remaining 1 tsp oil and chopped onions to a Dutch oven or soup pot. Sauté over medium-low heat until the onions are softened.
  4. Add the celery and peppers and continue to sauté. Add garlic, turkey, chili powder and cumin seed. Cover and cook for about 5 minutes. If using uncooked ground turkey, brown turkey until almost fully cooked, about 15 minutes.
  5. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted vegetables. Cover and simmer for 15 minutes.
  6. Serve immediately. Garnish options: stir in ¼ cup plain Greek yogurt and/or up to ¼ cup shredded cheese per serving, with fresh chopped cilantro to taste.
Nutrition Information
Serving size: 8 servings Calories: 277 Fat: 5g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 32g Sodium: 315mg Fiber: 9g Protein: 26g Cholesterol: 27mg


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