Summertime Turkey Chili

Ground turkey in seasoned tomato sauce and vegetable broth with sweet onions, summer squash, sweet corn, black bean, and red kidney beans all cooked together on the stovetop and seasoned with ground chili powder, cumin, dried thyme, and garlic. Finished with heirloom cherry tomatoes, diced avocado and green onion, and served with white rice.

4 Servings
15 mins Prep Time
45 mins Total Time

Ingredients

1.25 lb ground turkey
2 tablespoons vegetable oil
½ cup diced yellow onion
3 tablespoons minced garlic
1 cup sweet corn
1 cup diced yellow squash
1 cup diced zucchini
1 tablespoon kosher salt
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon dried thyme
1 (15oz) can black beans
1 (16oz) can red kidney beans
1 ¼ cup vegetable broth, divided
1 cup tomato sauce
¼ cup corn starch

Garnishes

White rice
1 cup halved cherry tomatoes
1 cup diced fresh avocado
¼ cup freshly sliced green onions

Step 1

Heat oil in a large stock pot over medium heat. Sweat the onions and garlic for 2 minutes. Add the corn, squash and zucchini and cook for 3 minutes. Add the turkey seasoned with salt, chili powder, cumin, garlic powder, and dried thyme. Cook for 8 minutes and add the beans, cook for an additional 2 minutes.
Step 2

Stir in the vegetable broth and tomato sauce, cover, and cook for 8 minutes.
Step 3

Combine the remaining broth with corn starch and stir into the chili until thicken begins, about 10 minutes.
Step 4

Serve family-style with rice and fresh garnishes.