Veggie Loaded Turkey Chipotle Chili

This hearty, healthy, one pot chili recipe packs in the veggies and the flavor, so you can feel good about feeding your growing family nutritious and delicious eats, with only one pot to clean. Plus, it’s quick & easy to make!
veggie loaded one pot turkey chili recipe by Anna, registered dietitian

SERVES: 8 | ACTIVE TIME: 20 MIN

INGREDIENTS

  • 1 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red pepper, diced small
  • 2 tsp chipotle chili powder (like this)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pound ground turkey (ideally organic or antibiotic free)
  • 1 (15 oz) can of tomato sauce
  • 2 (15 oz) can of fire-roasted tomatoes
  • 1 Tbsp of adobo sauce from a can of chipotle peppers in adobo sauce (Note- this recipe already has a lot of kick! If you want more, add a whole pepper, not just the sauce, but prepare to sweat)
  • 4 cups baby spinach
  • 2 cups fire roasted corn (fresh or frozen)
  • 1 (15 oz) can kidney beans, rinsed & drained
  • 1 (15 oz) can cannellini beans, rinsed & drained
  • 2 cups bone broth (or any broth/stock you prefer)
  • Start with 1/2 tsp of salt, and add more to taste

PREPARATION

  • Saute: Heat olive oil in a large pot over medium high heat. Add in garlic, onion and red pepper and saute for 5-7 minutes or until onions and bell pepper soften.
  • Season: Add the chili powder, cumin, oregano, and salt; stir, and cook another minute.
  • Brown meat: add in ground turkey, making sure to break up the lumps; cook until turkey is no longer pink. Let the turkey sit over the heat for a few minutes without stirring until it starts to brown.
  • Put it all together: Add in tomato sauce, fire-roasted tomatoes, adobo sauce, broth, corn, beans and spinach. Bring chili to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  • Perfect: Taste the chili and adjust seasonings as you like.

Enjoy right away or prepare in advance as part of your batch cooking routine. Like most chilis, I think it’s best the next day.

Garnish with your favorite chili-toppers: avocado, sour cream, shredded cheese, cilantro and tortilla chips, pepitas, etc.

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