Roasted Vegetable Turkey Chili

This Roasted Vegetable Turkey Chili is a delicious way to load up on veggies and get your comfort food in at the same time.

Don't you just love a good big bowl of chili?  I sure do.  And I learned this week, that little Nora, who eats nothing, likes chili too (okay she likes eating chips for dinner, but she did dip them in the chili).  So you had better believe this family will be having  Roasted Vegetable Turkey Chili on a regular basis.  

Chili is one of those fun recipes to make because you can play around with the ingredients so much.  Example 1:  Roasted Vegetable Turkey Chili, duh, that's what you are reading about, remember? I do have a few other chili recipes that have been really popular too.

Instant Pot Black Bean Chili

Kid-Friendly Chili (no beans)

Pork Chili - Slow Cooker

As usual, I thought up the general idea for this recipe and then I ended up going in a totally different way with it.  And also as usual, it was because of a price tag at the grocery store.  I was planning on roasting eggplant and pairing it with ground turkey or chicken.  Close at least, sort of.  

I ended up with turkey (not even ground turkey) because when I got to the grocery store, there sitting in the refrigerator was something I had never seen before: Bone In Turkey Thighs.  Have you even seen this at your grocery store?  Well, upon closer perusal, I see a price tag that reads $.89/lb!  Yes, seriously, when is the last time you saw anything for $.89/lb?  How could I not buy them?  I had to.

When I got to the produce department, however, the eggplant looked nasty.  Not the good kind of nasty, either.  Actually, is there a good kind of nasty anymore?  Do people still say that?  Probably not.  Anyway, it looked gross, so I grabbed some zucchini and summer squash.  See, I tried to stick to my plan, I really did, but it never works in the end.  I got the yellow and red peppers I planned on!  That counts as a success right?

On to the veggies.  This winter I've been a bit obsessed with roasting my vegetables.  It started off as a lazy way to cook (pop them in the oven and done) but it turns out, roasting is by far the best way to coax a good flavor out of those veggies.  I roast things in a simple way, olive oil, salt, pepper and usually a little thyme.  That's exactly what I did with these veggies.  I roasted the veggies earlier in the day and then just tossed them in when the chili was just about done.  These veggies definitely bring a new dimension to the chili.

Want to Make A Vegetarian Chili Instead?

You could totally turn this Roasted Vegetable Turkey Chili into a vegetarian version by just omitting the turkey.  Follow the recipe exactly just do away with the turkey.

Speaking of the turkey, so I would suggest buying a boneless cut of meat for this, but since I had those bone-in bad boys, I just de-boned them prior to cooking.  Okay, actually what I did was completely hack the meat off the bone and then diced that up.  But I think I could have gotten away with impressing you and saying I de-boned them, right?  I'm writing up the recipe as boneless turkey though, because something tells me, bone-in turkey thighs are not a common find.

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Roasted Vegetable Turkey Chili

foodyschmoody

This Vegetable Turkey Chili combines tender pieces of turkey, roasted zucchini, summer squash, bell peppers and black beans in a flavorful tomato-based sauce. A hearty, veggie-packed chili that's easy to customize with your favorite vegetables or ground turkey.

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 283 kcal

Ingredients

  

1x2x3x

• 1 Red Bell Pepper cut into large pieces
• 1 Yellow Bell Pepper or orange Bell Pepper, cut into large pieces
• 1 Zucchini sliced into half moon slices
• 1 Summer Squash sliced into half moon slices
• 2 Tablespoons Olive oil divided
• ½ Teaspoon Salt
• ⅛ Teaspoon freshly cracked pepper
• 1 Teaspoon Dried thyme
• 1 Pound Boneless skinless turkey chopped into bite sized pieces
• 1 Cup Onion diced
• 2 Cloves Garlic minced
• 1 Teaspoon Cumin
• 2 Tablespoons Chili powder
• 1 Tablespoon Coriander dried
• 28 Ounces Can Fire Roasted Diced Tomatoes easier to find as two 14 oz cans
• 2 Cups Chicken broth
• 15 Ounce Can Black Beans rinsed and drained

Instructions

 

• Preheat oven to 400 °F
• Spread prepped peppers, zucchini & squash on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, pepper and thyme. Roast about 15 to 20 minutes, until nicely browned. Set aside.
• In a large pot, heat remaining olive oil over medium heat. Add turkey pieces. Cook until nicely browned on both sides (about 8 minutes). Remove turkey to a plate, using a slotted spoon.
• In the same pot, continue to keep over medium heat, add onions and garlic. Cook until beginning to soften (about 4 minutes).
• Add cumin, chili powder, coriander, tomatoes, chicken broth and black beans. Stir to combine. Add turkey back to pot.
• Bring up to a bubble and then reduce heat to low and simmer about 20 minutes until turkey is cooked through. Add the roasted vegetables and stir to combine. Serve warm.

Serve with optional garnishes of: avocado, sour cream, tortilla chips, shredded cheddar cheese.

Nutrition

Calories: 283kcalCarbohydrates: 27gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 1051mgPotassium: 590mgFiber: 9gSugar: 7gVitamin A: 2131IUVitamin C: 80mgCalcium: 123mgIron: 5mg

Keyword chili, turkey

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