Roasted Vegetable Turkey Chili

This Vegetable Turkey Chili is a hearty, veggie-packed meal that is perfect for dinner (especially on a cool fall or winter night). The leftovers are just as delicious the next day for lunch!

The Chili is loaded with tender chunks of turkey, roasted zucchini, summer squash, bell peppers, and black beans simmered in a flavorful sauce. 

Roasting the vegetables first adds an extra layer of flavor that makes this turkey chili a little different from the usual version. You won't want to skip this step.

One of the best things about chili is how versatile it is! Whether you prefer a hearty beef chili, a lighter chicken version, or a veggie-packed bowl like this one, there's a chili recipe for everyone.

My Ground Beef and Black Bean Chili is a great option for a hearty family dinner, while my Kid-Friendly Chili Without Beans is perfect for picky eaters. For something a little different, try my Slow Cooker Pork Chili or switch things up with a flavorful Chicken Chili Verde.

Why You'll Love This Recipe:

• Packed with vegetables: Zucchini, summer squash, bell peppers and black beans make this a hearty, satisfying meal.
• Easy to customize: Swap out the vegetables for your favorites or use whatever you have on hand. Perfect "clean out the fridge" recipe.
• Flexible protein options: Make it with boneless turkey thighs, turkey tenderloin, boneless turkey breasts or substitute ground turkey for a more traditional chili.
• Great for leftovers: Make a batch for dinner and enjoy the leftovers for lunch or another easy meal.

Ingredients Needed

A full list with measurements is in the printable recipe card at the bottom of this page.

• Turkey: Boneless turkey thighs are used in this recipe, cut into bite-sized pieces. They stay tender and add a rich flavor to the chili. Ground turkey can also be used if you prefer a more traditional chili texture.
• Zucchini and summer squash: Roasting these vegetables brings out their natural sweetness and gives the chili extra flavor. Cut them into similar-sized pieces so they roast evenly.
• Bell peppers: Add color and a slightly sweet flavor. Use your favorite combination of red, yellow, orange or green peppers.
• Black beans: Black beans make the chili extra hearty and add fiber and texture. Drain and rinse canned beans before adding them. If you prefer the traditional kidney bean, go for it.
• Fire-roasted tomatoes: Give the chili a subtle smoky flavor and create the tomato base. You can use regular canned diced tomatoes if you can't find the fire-roasted.

Substitutions and Variations

Add even more protein by using bone broth instead of regular chicken broth or stock.

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.

Can I Use Ground Turkey Instead of Turkey Thighs?

Absolutely! Ground turkey works well in this vegetable turkey chili. Substitute an equal weight of ground turkey for the boneless turkey thighs.

Brown the ground turkey in the pot, breaking it apart with a wooden spoon as it cooks. Then add the roasted vegetables and remaining chili ingredients.

You'll be able to reduce the simmering time to approximately 15-20 minutes, since ground turkey doesn't need as much time to become tender as turkey thighs. This gives the flavors time to come together without overcooking the meat.

Ground turkey breast is a leaner option, while a blend of dark and white meat will provide a little more flavor and moisture. Either works well in this recipe.

Tips for the Best Vegetable Turkey Chili

• Prep the vegetables ahead: Roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator until ready to use.
• Cut vegetables evenly: Keep the zucchini, summer squash and bell peppers relatively uniform in size so they roast evenly. Avoid cutting them too small, as they can become mushy when added to the chili.
• Adjust the consistency: If the chili becomes too thick while simmering, stir in a little additional chicken broth. For a thicker chili, simmer uncovered to allow some of the liquid to evaporate.
• Adjust the seasoning: Taste the chili toward the end of cooking and add more salt, chili powder or cumin if needed. The amount of seasoning you need may vary depending on the chicken broth and canned tomatoes you use.

Printable Recipe Card

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.

Notes

Vegetables can be prepped and roasted up to two days ahead. Roast them, cool and store in an air tight container in the refrigerator until ready to use. When ready, simply stir them into the chili.

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

Tried this recipe?Let us know how it was!