Comforting smoky chipotle chili filled with ground turkey and diced vegetables.This hearty turkey vegetable chili is simple, delicious, and so comforting on a cold winter day.
Happy Sunday!
It’s been soo cold these past few days so I thought we’re about ready for something warm and cozy and comforting. I always like soups and stews and chilis. They make the best meal and leftovers can be saved for future meals. So you’re definitely going to see more of these in upcoming weeks.
Today though, I wanted to talk about this turkey vegetable chili. I love that ingredients are pretty simple. And that you can cook everything in one pot so there’s less of a mess to clean up afterwards.
You can control the ingredients that you add into the chili. If you prefer it vegetarian, you can leave out the meat. You can add your favorite veggies. You can control the heat in the chili by increasing or decreasing the amount of chipotle peppers. I don’t recommend leaving the chipotle peppers out because it does give the chili a smoky flavor. Which I love.
This particular version is filled with garlic, onions, carrots, celery, mushrooms, corn, black beans, and ground turkey. It’s definitely thick and hearty and so comforting. It’s my kind of meal on a cold day.
In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
Now, add diced carrots and celery. Cook for several minutes until the carrots and celery are tender. Add corn, mushrooms, and black beans to the pot. Pour in the chicken broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced canned tomatoes, fresh tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
As a side note, I love spicy foods so when I’m cooking for myself, I add the entire can of chipotle peppers to my pot of chili. But for the purpose of this chili, add a couple of chipotle peppers, test the level of spiciness, and then adjust the spicy level to your taste buds.
Allow the chili to simmer and thicken for about 20 minutes. Stir in ground turkey and cook for a few minutes more.
Serve the turkey vegetable chili garnished with finely chopped parsley or cilantro as desired.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ medium onion, sliced
- ½ cup diced carrots
- ½ cup diced celery
- 1 cup corn kernels
- 1 cup canned black beans
- 1½ cups sliced mushrooms
- 2 cups chicken broth
- ¼ -1/2 - 7 ounce can chipotle peppers in adobo sauce
- 1 - 14 ounce can diced tomatoes
- 1 - 6 ounce tomato paste
- 1 tablespoon granulated sugar
- 1½ teaspoon oregano
- ⅛ teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2-3 sprigs fresh thyme
- ½ pound ground turkey
- Salt to taste
- Finely chopped parsley or cilantro for garnish
- In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
- Now, add diced carrots and celery. Cook for several minutes until the carrots and celery are tender. Add corn, mushrooms, and black beans to the pot. Pour in the chicken broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced canned tomatoes, fresh tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
- Allow the chili to simmer and thicken for about 20 minutes. Stir in ground turkey and cook for a few minutes more.
- Serve the turkey vegetable chili garnished with finely chopped parsley or cilantro as desired.
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