Healthy, Hearty Turkey Veggie Chili

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523275069In the winter in Indiana, it’s difficult to make healthy, yet filling dishes. We’ve solved that problem with this lean vegetable chili with turkey instead of the typical ground beef. Plus, it’s even better that you get to throw everything in a crockpot and smell the delicious chili all day!

2 lbs ground turkey (I used extra lean)
3 garlic cloves, minced
2 large onions, diced
4 large celery stalks, chopped
3 large bell peppers, chopped
14 oz can red kidney beans, drained and rinsed
14 oz can of any white beans, drained and rinsed
15 oz can of tomato sauce
14. 5 oz can of diced tomatoes
2 cups chicken broth (I used low sodium)
1 T chili powder
1 packet taco seasoning
1/2 t salt
1/2 t freshly ground pepper


Preheat large non-stick skillet on high heat and add ground turkey. Brown meat, stirring and breaking into small pieces occasionally. Transfer to slow cooker.
Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and saute for 5 minutes or until golden brown. Transfer to slow cooker.
Add remaining ingredients to slow cooker, cover and cook 8 hours on the Low setting or 4 hours on the High setting. Top with low-fat sour cream, shredded cheese, baked tortilla chips, and/or chopped green onions. Enjoy!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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