This is the best cozy, healthy chili made with either lean ground turkey or ground chicken. It's super flavorful, full of hidden vegetables, protein-rich, gluten-free, and made in one pot. The perfect comforting, secretly healthy meal!
1 - 2tspred chili flakes or 1 tsp cayenne pepper, optional for spice
1can(28-ounce) diced tomatoes or crushed tomatoes
1 ½cupschicken broth or bone broth
1can(15 oz) dark red kidney beans, rinsed and drained
1 - 2earsraw corn or 1 (15-ounce) can of sweet corn, rinsed and kernels cut off the cob
Garnish Options: shredded cheddar cheese, cubed avocado, greek yogurt, sour cream, sliced green onion, or jalapeño slices
Instructions
Heat olive oil over medium-high heat in a large pot or Dutch oven. Once heated, add in onion, bell pepper, zucchini, yellow squash, and minced garlic. Saute for 3 - 4 minutes, stirring frequently.
Create room in the middle of the pot by pushing the onions, peppers, and squash to the side. Add in the ground turkey or ground chicken, and break up the meat with a wooden spoon. Cook for 3 - 4 minutes or until no longer pink.
Add chili powder, cumin, oregano, salt, pepper, and optional red chili flakes. Stir to combine.
Add crushed tomatoes, chicken broth, red kidney beans, and corn. Stir to combine, then bring to a rapid boil.
Reduce heat and simmer for 35 - 50 minutes or until chili thickens. Taste and adjust seasonings and salt as necessary.
Garnish with your favorite toppings, serve with cornbread, and enjoy!
Notes
Leftover Turkey or Chicken: You can use leftover chopped turkey or chicken in this chili. I love making this chili a day after Thanksgiving since we always have leftovers! Simply substitute 3 cups of chopped turkey or chicken with the ground meat.Add spinach: Make this chili healthier by adding 3 – 4 cups of fresh spinach at the very end and wilt it into the chili.Make it ahead: You can make this gluten-free chili up to one day in advance if you are serving a party or game day event. It is also great for meal prep and can be stored in the fridge for up to 4 days.Ground Beef: You can also use 1 pound of lean ground beef.Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.Reheating: You can reheat chili on the stove or in the microwave. If using a pot on the stove, heat over medium-low and reheat for 4 – 10 minutes until the chili is warm. If you are in a rush, you can microwave them for 30 – 90 seconds until warm. I recommend covering the bowl with a damp paper towel to trap the moisture inside.