This is the best healthy veggie and turkey chili recipe for your slow cooker or crock pot. You won't be disappointed. This is a chunky, delicious and kid-approved chili recipe, even for the pickiest eaters.
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My kids don't notice the onions or the mushrooms, and my Asian friends actually eat my chili with chopsticks. We love chunky chili! It's satisfying and nutrient dense! I hope you enjoy!
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CAST IRON DUTCH OVEN POT ▶ ONE TOP ▶ PESTLE AND MORTAR SET ▶ WOODEN SPOONS ► SPICE BOWLS ► STEEL MEASURING SPOONS THIS RECIPE Ultimate Chunky Chili | plus a bonus recipe!
When I make this Chunky Chili, I usually get asked for the recipe. Even my kids enjoy it with their various pickiness (one doesn't like onions, one doesn't like mushrooms and one doesn't like red sauce), but they love this chunky chili every time! Shhh...I won't tell them it's packed full of nutrients. This recipe is high in vitamin C, Iron, vitamin B6, Zinc and vitamin K, just to name a few. I think you'll love it!
couple notes: I use organic and low sodium canned tomatoes, sauce and beans. To cut even more sugar out find your tomatoes and sauce sugar free and (even better) in a glass jar if possible.
Ultimate Chunky Chili Recipe
by Julie Ann Luse
Serving size – 2 cups (about 8 servings total)
1 Tablespoon of Extra Virgin Olive Oil
2 Tablespoons of chopped garlic cloves
1 lb ground Turkey Breast
2 tablespoons of The Ultimate Chili Seasoning (recipe below)
or use a premade mix from store
1 cup chopped celery
½ cup chopped red pepper
½ cup chopped orange pepper
2 cups chopped green pepper
1 cup chopped white onion
1 cup sliced mushrooms
½ cup of tomato puree (from the can)
1 14.5 oz can of diced tomatoes
1 15 oz can of tomato sauce
1 15oz can black beans, drained and rinsed
Heat oil and garlic over medium high heat. Add ground turkey and lower heat to medium low until fully cooked. Sprinkle 1 tablespoon of The Ultimate Chili Seasoning over meat and mix together. Add celery, red pepper, orange pepper, green pepper, white onion, sliced mushrooms, sprinkle 1 tablespoon of The Ultimate Chili Seasoning and mix well. Add tomato puree, diced tomatoes, tomato sauce and black beans and gently mix together. Cover and simmer chili for at least an hour (you can cook over several hours on low in a crock pot if you like, but beware that cooking it too long will continue to soften the veggies and beans down). You will notice a very thick chili at the beginning, as the vegetables start to brew they release water and it thins it down. We like our chili chunky, but it's easy to thin it down with a little water if you want a different consistency. Enjoy!
★ The Ultimate Chili Seasoning
by Julie Ann Luse
Created out of desperation of never having enough packets of chili seasoning around, we found this blend to be quite perfect for us. The secret is in the garlic and the sage. If you like your chili to have more kick I would add ½ teaspoon of Cayenne Pepper to the mix and that should be just right. Double or triple the recipe and store in a glass jar with tight fitting lid in your pantry for weeks. This recipe makes about 3-4 tablespoons.
Ingredients:
1 Tablespoons Chili Powder
½ teaspoon Cumin
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Rubbed Sage
Add all ingredients to a bowl. Mix together. Store in a jar with a tight fitting lid.
nutritional data
serving size: 2 cups (8 total servings)
Calories: 206, Fat 7.2g, Carbohydrate 22.3g,
Dietary Fiber 7.6g, Sugars 4.9g, Protein 16.3g
Vitamin C 60%, Iron 20%, Potassium 21%,
Zinc 14%, Niacin 24%, Vitamin B6 22%,
Folic Acid 14%, Vitamin K 26%
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