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Healthy Lean Turkey Chili with Zucchini and Beans

Healthy turkey chili with zucchini and beans simmers in a 6-quart Dutch oven with lean ground turkey, two kinds of beans, and crushed tomatoes. Tender zucchini and smoky spices make this hearty chili a colorful, satisfying dinner.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 lb ground turkey 93% lean
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 1 zucchini medium, diced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the ground turkey and cook for 6 to 8 minutes, breaking it into small pieces, until no pink remains and it reaches 165°F.
  3. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt and black pepper; cook for 1 minute, stirring constantly.
  4. Add the kidney beans, black beans, crushed tomatoes and chicken broth.
  5. Bring the chili to a gentle boil.
  6. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  7. Stir in the zucchini.
  8. Simmer for 8 to 10 minutes, until the zucchini is tender but still holds its shape.

Notes

For the best texture, keep the zucchini diced evenly so it becomes tender while still holding its shape. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a poultry-free option, use low-sodium vegetable broth in place of the chicken broth.