Cold-Weather Turkey + Veggie Chili Recipe

Posted On | October 10, 2017

Image from Snixy Kitchen

Fall is officially here with our first snow (that came fast!), pumpkin everything (although I’ve never been a big fan on PSL) and cooler weather. I have really enjoyed the fall because I feel like the cooler weather has given me permission to stay indoors a little more and slow down. Cold evenings just call for a cup of hot chocolate and a good book (can I get an AMEN?)

I am trying to work a little less (yes, I really am!) and give a little more time to my hubby and family. The monthly women’s program at my church started up again and I am so thankful for a little more structure and reflection in my life.

What are you loving this fall? Warm, snuggly nights? The crunching of leaves under your feet? There are so many GOOD things about this season.

Because it officially feels like fall, football season has begun and because my favorite cold-weather meal is chili I want to share with you my favorite Turkey Veggie Chili recipe from Snixy Kitchen.

Image from Snixy Kitchen

Healthy Turkey + Veggie Chili


  • 1½ teaspoons olive oil
  • 1 pound lean ground turkey
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 14-ounce can of corn, drained and rinsed
  • 1 red bell pepper, chopped small
  • 1 yellow onion, chopped small
  • 1 28-ounce can crushed tomatoes
  • 5 garlic cloves, minced
  • 2 cups water
  • 1½ teaspoons cumin
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon garlic powder
  • 1½ tablespoons chili powder
  • ½ teaspoon paprika
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground cayenne pepper
  • ½- ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons reduced sodium soy sauce


  1. Heat the oil in a large heavy bottom pot over medium heat.
  2. Add the turkey and cook until browned, stirring to break it up as it cooks.
  3. Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
  4. Mix in canned tomatoes, beans, corn, spices, and soy sauce. Add the water and stir to combine.
  5. Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Sometimes I simmer with the lid on, sometimes completely off – if you’re finding that your chili isn’t thickening to your desire, try removing the lid completely.)
  6. Serve with freshly baked corn bread (it’s a must!).

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