Turkey Veggie Chili

We made this recipe last week on a cold night, and it was the perfect meal for the weather. There’s something about chili that’s so perfect and healing during the winter and it’s also a simple dish that is great for feeding a crowd. It warms you up from the inside out and is a great meal any time of year because of how easy it is to make. 

This Turkey Veggie Chili was such a hit that we decided to make it again the next day, cutting the recipe in half and making it a tad bit less spicy. You can customize the spice level for how your family prefers it. Feel free to add more or less. There’s no right or wrong!

With all the veggies, plus the turkey and beans for protein, all you need is some rice or pasta for a carb and you have a complete meal (and of course a sprinkling of cheddar cheese on top never hurt). I don’t want to scare anyone off by calling this recipe “low fat,” but honestly, it doesn’t get any healthier and heartier than this one pot meal. It’s a game changer. 

Turkey Veggie Chili

Prep Time 5 mins
Cook Time 25 mins


  • 1 tbsp oilive oil
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 lb ground turkey
  • 1 zucchini, diced
  • 1 15 oz can of tomato sauce
  • 1/2 cup water
  • 2 15 oz cans of white beans (such as cannellinii), rinsed and drained
  • 1/2 tsp kosher salt
  • 1 tbsp chili powder
  • 2 tsp cumin


  • Heat the oil in a large pot and saute the onion, celery, and bell pepper for 2 minutes.
  • Add the garlic and turkey and saute for 4 minutes or until turkey is cooked through and broken into tiny pieces.
  • Add the remaining ingredients, bring to a boil.
  • Cover, reduce to a simmer, and cook for 20 minutes.
  • Serve.


Allow to cool, store in a container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in the fridge for 24 hours or place in a pot and bring to heat over low-medium heat.