Clean Veggie-Loaded Turkey Chili Recipe


I don’t want to toot my own horn, but beep beep!! This chili is the most delicious chili I’ve ever eaten. Actually, I’ve eaten it for about 3 days now since there was so much left over, but I don’t mind one bit!

Before you scroll down to see the recipe for this amazing chili, I must give you a few hints and tips:

  • For all canned ingredients, check the ingredients to make sure there aren’t any additives. So many cans of kidney beans I looked at had corn syrup, sugar, or other chemicals added.
  • If you don’t like a vegetable I’ve included, simply omit it. It’s that easy!
  • If you feel extra creative, add extra veggies!
  • If you’re vegetarian or vegan, just omit the turkey, and you’re good to go! You could even add some quinoa instead.
  • This chili is kind of thick, so if you like a runnier chili, add more tomato sauce.
  • If you like it extra spicy, add more crushed red pepper.  I used 1/4 teaspoon, and it was pretty spicy.
  • This recipe makes a huge pot, so there will be lots of leftovers for you to enjoy tomorrow!

Now, the moment you’ve all been waiting for… the recipe for veggie-loaded turkey chili!


  • 1 pound extra-lean ground turkey
  • 1 small red onion, chopped
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 3 (15 oz.) cans diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 3 Tbs. chili powder
  • 1 Tbs. cumin
  • 1 tsp. salt
  • 1/2 tsp. oregano
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. crushed red pepper (optional)


  1. Brown turkey in a small pan over medium heat until fully cooked.
  2. In a large saucepan, sautee onion, green pepper, red pepper, and zucchini over medium heat for about 10 minutes, until the veggies are soft and tender.
  3. Stir in black beans, kidney beans, corn, tomatoes, tomato sauce, and turkey.
  4. Add all the spices and stir everything together until completely combined.
  5. Reduce heat and simmer for at least one hour.
  6. Meanwhile, make some clean cornbread!
  7. Serve chili while hot. It has tons of flavor on its own, but you can top it with avocado slices, green onion, a dollop of plain nonfat Greek yogurt, or some clean crackers.

Enjoy! I can’t wait to make this chili again soon. It’s definitely one of my all-time favorite recipes. I hope you like it as much as I do!


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