Roasted Vegetable Turkey Chili

A close up of a white bowl filled with chunky vegetables atop chili.

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: chili, turkey

Servings:

Calories: 283kcal

Author: foodyschmoody

Ingredients

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