Hearty Turkey and Zucchini Chili for Cozy Weeknight Dinners
This Turkey and Zucchini Chili combines lean turkey and zucchini for a healthy, hearty meal perfect for weeknight dinners.
Equipment
- - Large pot
Ingredients
For the Chili Base
- 2 cups Zucchini, diced Provides moisture and texture; substitute with bell peppers or squash if desired.
- 1 lb Ground Turkey (93/7 lean preferred) Main protein source offering rich flavor without excess grease; ground beef can be used.
- 1 medium White Onion, diced Enhances sweetness and base flavor; red onion can be a substitute for color.
- 3 cloves Garlic, freshly minced Adds pungency and depth of flavor; garlic powder can serve as an alternative.
- 1/2 teaspoon Cayenne Pepper Adjust quantity to taste or omit for milder chili.
- 2 tablespoons Worcestershire Sauce Provides depth of flavor; soy sauce can replace it.
- 1 teaspoon Salt Essential for seasoning; use kosher salt for a cleaner taste.
For the Beans and Tomatoes
- 1 can Pinto Beans Adds fiber and richness; black or kidney beans can be substituted.
- 14.5 oz Diced Tomatoes Provides acidity and moisture; San Marzano variety recommended.
- 2 tablespoons Tomato Paste Thickens the chili and adds richness.
For the Spices
- 1 tablespoon Chili Powder Main spice blend for signature taste; freshly ground preferred.
- 1 teaspoon Ground Cumin Imparts a warm, earthy flavor.
- 1 teaspoon Oregano, dried Aromatic herb complementing chili spices.
Instructions
Chili Preparation Steps
- Prepare Ingredients: Begin by dicing the onion and zucchini. Mince the garlic to enjoy that fresh flavor in the dish.
- Brown Turkey: In a large pot over medium-high heat, brown the ground turkey with a pinch of salt. Cook for about 5-7 minutes until fully cooked and browned.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring frequently until onions are translucent.
- Cook Zucchini: Stir in the zucchini and let it cook for another 2-3 minutes until it starts to soften.
- Add Tomato Paste: Mix in the tomato paste and allow it to cook for 1 minute to deepen the flavor.
- Toast Spices: Sprinkle in the chili powder, cumin, oregano, and cayenne pepper. Toast the spices for 30 seconds.
- Incorporate Tomatoes and Beans: Add the diced tomatoes with juices, Worcestershire sauce, and pinto beans. Mix everything well.
- Simmer: Bring to a boil for about 3-5 minutes, then reduce heat and let it simmer gently for 1 hour.
- Taste and Adjust: Before serving, taste the chili and adjust the seasoning as needed.
Notes
Optional: Garnish with fresh cilantro or tortilla chips for added texture! Store leftovers in an airtight container for up to 5 days.