Go Back
As the leaves begin to change and the air turns crisp, there's nothing quite like a warm bowl of chili to embrace the essence of the fall season. Harvest Turkey Chili is a delightful and hearty dish that perfectly embodies the flavors of autumn, making it a staple in many households as the cooler months approach. This recipe not only offers a comforting bowl of warmth, but it also packs a nutritious punch with a variety of vegetables and lean ground turkey. Whether you're hosting a family gathering, preparing a weeknight dinner, or meal prepping for the days ahead, this chili is an ideal choice that combines flavor, health, and convenience.

Fall Chili with Ground Turkey

Warm up this fall with a cozy bowl of Harvest Turkey Chili, the perfect comfort food for those crisp autumn days. Packed with lean ground turkey, seasonal vegetables, and nutritious beans, this hearty dish is not only delicious but also a great source of protein and fiber. Whether you're meal prepping for the week or hosting a gathering, this versatile recipe allows for customization to suit your taste. Discover the flavors of the season with every satisfying bite!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

2 medium bell peppers (one red, one green), chopped

1 medium zucchini, diced

1 medium carrot, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 cups chicken broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (adjust to taste)

1 tbsp olive oil

1 cup corn (fresh or frozen)

Fresh cilantro, chopped (for garnish)

Sour cream and shredded cheese (for serving, optional)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Cook the Turkey: Add the ground turkey to the pot, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

      Add Garlic and Veggies: Stir in the minced garlic, bell peppers, zucchini, and carrot. Sauté the vegetables for an additional 5 minutes until they start to soften.

        Season: Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir well to coat the meat and veggies with the spices.

          Combine Ingredients: Pour in the crushed tomatoes and chicken broth, and then add the kidney beans, black beans, and corn. Stir everything together until well combined.

            Simmer: Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30-40 minutes. Stir occasionally to prevent sticking.

              Adjust Seasoning: Taste the chili and adjust seasoning as needed - add more salt, pepper, or cayenne if desired.

                Serve: Once the chili has thickened, serve hot in bowls. Garnish each bowl with fresh cilantro, and add a dollop of sour cream and shredded cheese if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings