This is a no fuss super simple chili that is full of veggies and protein. It's sure to warm you up on cold fall nights! It's spicy, comforting and a fabulous way to get picky eaters to chow down on veggies. This chili is made without dairy, grains or beans so it's also going to be easy on your stomach. This meal is Whole30 compliant and is a fabulous substitute if you are craving a traditional chili.
The key to this chili is to not skimp on the spices. While you are cooking the ground turkey, load up on the spices to instill a really deep chili flavor into the meat! Instead of using sour cream as a topping, I used avocado to replicate a creamy satisfying flavor.
When I serve this chili, I like to top it off with a drizzle of hot sauce and some fresh cilantro for a spicy kick!
Fall Veggie Chili
Makes 6 servings
- 2 tablespoons olive oil
- 1 1/2 pounds ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon oregano
- Pinch of red pepper flakes
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 large yellow onion, diced
- 1 small jalapeño pepper, chopped with seeds removed
- 1 medium zucchini, diced
- 2 tablespoons garlic, minced
- 3 cups chicken broth
- 1 (14.5 ounces) can diced tomatoes
- 1 (15 ounces) can tomato sauce
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Hot sauce of your choice
- salt and pepper to taste
In a large pot, add olive oil and ground turkey and cook over medium heat until turkey is no longer pink. Add in spices and stir until ground turkey is well coated. Add in peppers, onion, jalapeño, zucchini and garlic. Sauté until veggies just start to soften. Add remaining ingredients and simmer on low heat for thirty minutes. Serve with fresh avocado, hot sauce and cilantro.