This turkey and vegetable chili is a bright, healthy, and satisfying meal that’s perfect for anyone keeping New Year’s resolutions—or anyone who simply wants a lighter, flavorful dinner. Loaded with diced bell peppers, onion, garlic, and tomatoes, it combines fresh vegetables with lean ground turkey for a filling dish that still stays low in calories. According to a recipe calculation, one cup is about 109 calories. Using affordable ingredients like inexpensive bell peppers helps keep this dish budget-friendly as well. It’s mild with a touch of heat, slow-cooked for easy preparation, and delicious served with cornbread.
This chili makes a great, healthier option for game day instead of heavy dips and fried foods. It’s mild but well-spiced, and because it cooks in a slow cooker, it’s convenient for entertaining or feeding a crowd. Garnish with sour cream, shredded cheese, or your favorite toppings.
Hearty Turkey & Vegetable Chili
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Ingredients
- 1 lb lean ground turkey
- 1 tsp extra virgin olive oil
- 1 each yellow, red, & green bell peppers, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 (16oz) jar Pace Picante Sauce, mild
- 1 (14.5oz) can petite diced tomatoes, NOT drained
- 1 (4oz) can diced green chiles, drained
- 2 (15oz) cans pinto beans, drained & rinsed
- ½ cup chicken broth
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 Tbsp granulated sugar
Instructions
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1. In a large non-stick sauté pan, brown the lean ground turkey, breaking it into small pieces as it cooks. When fully cooked, transfer the turkey to a 6-quart slow cooker.
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2. Using the same pan, heat the extra virgin olive oil. Add the diced bell peppers, diced onion, and minced garlic and sauté for about 5 minutes, stirring frequently, until softened. Transfer the vegetables to the slow cooker.
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3. Add the jar of picante sauce, the entire can of petite diced tomatoes (do not drain), the drained diced green chiles, and the drained and rinsed pinto beans to the slow cooker. Pour in the chicken broth, then add the chili powder, ground cumin, dried oregano, salt, black pepper, cayenne, and granulated sugar. Stir thoroughly and cover with the lid.
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4. Slow cook on low for about 4 hours. Taste and adjust seasonings as needed before serving. Serve hot with optional toppings such as sour cream and shredded cheese.
Notes
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