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+ servings

Turkey and Fresh Veggie Chili

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author abountifulkitchen


  • 1 lb ground turkey
  • 1 large onion
  • salt and pepper about 1 1/2 teaspoons each
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoons ground oregano
  • 2 cloves garlic minced
  • 2 Anaheim chilies chopped
  • 1 each: yellow red and orange bell pepper (or any combination of colors)
  • 1/2 bunch chopped cilantro
  • 1 can small red beans 15 oz
  • 1 can chopped tomatoes (14.5 oz
  • 1-2 cans chicken broth 14.5 oz each


  1. Place turkey and chopped onion into a large stockpot.
  2. Cook over medium high heat, stirring often to make sure turkey does not burn.
  3. While cooking, season with salt and pepper, cumin, chili powder and oregano.
  4. Cook for about 5 minutes, breaking up meat a bit while cooking.
  5. Add garlic and cook for another minute.
  6. Add all of the chopped chilies and peppers to pot.
  7. Reduce heat to medium.
  8. Add the remaining ingredients.
  9. Using an immersion blender, place the blender into the pot of chili and pulse a few times to thicken the chili. You may also remove 1-2 cups of the chili and place in a blender until the chunks are gone, then pour the blended chili back into the pot.
  10. Simmer until ready to eat.

Recipe Notes

-This recipe can be served immediately after making or left to simmer all day. If served immediately, the vegetables will remain bright, if simmered for a long period of time, the vegetables will lose their color, but the flavors will intensify. -The chicken broth amount will vary according to how much liquid you would like to have in your soup/chili. You may also add a bit of water if you run out of chicken broth. Broth will give the chili a better flavor.-to increase the serving amount, you may add an additional can of beans without adjusting the other ingredients.