Healthy Turkey & Veggie Chili
Turkey chili is one of my favorite comfort foods…I made it all the time when I was pregnant…and it is my favorite weeknight dinner. It’s hearty, filling and most of all…healthy! Next time you are looking for something to fill your belly and leave you feeling guilt free, give this chili a try….I promise you will be back for seconds!
Total Time: 2 hr 20 min
Prep: 20 min
Cook: 2 hr
Makes: 6 servings
1 tablespoon olive oil
1 medium sweet onion, diced
1 pound ground turkey, both dark and white meat
1 teaspoon paprika
2 tablespoons ancho chile powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper
Two 15-ounce cans diced tomatoes with their liquid
1 large carrot, cut (1 inch pieces)
1 cup chicken stock
1 15-ounce can sweet corn
2 small zucchini, diced
1/4 cup fine cornmeal
Chopped fresh cilantro, for serving (optional)
Grated Cheddar, for serving (optional)
Sour cream, for serving (optional)
Heat the oil in a large pot over medium heat. Add the onions and saute until translucent. Add the ground turkey and paprika and cook until the meat is no longer pink, 5 to 7 minutes.
Add the ancho chile, cumin and 1 tablespoon kosher salt and cook for 1 minute, stirring. Add the tomatoes, carrot and chicken stock and bring to a boil. Reduce the heat and simmer. Add the corn and zucchini and stir well. Simmer, uncovered, until the chili begins to darken and thicken slightly, about 1 hour 30 minutes, stirring occasionally throughout to keep it from sticking to the bottom of the pot.
Stir in the cornmeal and cook another 15 minutes. Season with salt and pepper. Serve with chopped cilantro, grated Cheddar and sour cream for topping if desired.