Turkey and Veggie Chili

Somehow I have not managed to post anything in October yet! Things have just been really busy around here, but I’m back with a new wonderful recipe!

Since our forecast for the week is chilly and windy at best, I thought this would be a great week to make a huge batch of chili that gives me leftovers for the week. Right now, I’m constantly looking for recipes with a larger amount of carbohydrates and protein, while being moderate in fat, so I opted for extra-lean ground turkey over my usual ground pork and lean ground beef. The black beans help increase both protein and carbs further, while the sweet potato and peppers really bulk it up. Top a nice hearty bowl off with a bit of sour cream, cheese, or avocado. This recipe is also super easy: once you chop everything, all you do is brown the turkey, and then throw everything in and simmer!

Part of my meal planning strategy lately is to make lots of whatever I’m making for dinner, and then incorporate the leftovers into meals for the next few days. This means I’m going through plastic containers like crazy! I couldn’t find one the right size when I was making my lunch today because every single one was in the fridge! But that’s not the point.

The point is, when you’re cooking something anyway, how hard is it to cook a little bit more? Maybe you make a big pot of chili when you’re only feeding two people, but then you have another dinner, and a lunch each! Maybe you only need a few servings of chicken, but it’s not that hard to grill a couple extra and use them for lunch. Steaming veggies? Making rice? Salad? Squash? Make more than you need and stash a serving for later!

If you’re one of those people who can’t stand having the same thing twice so close together, try freezing single-serve portions of meals, well-sealed and labelled. Then, when you’re in a rush, you have a healthy, home-cooked meal that just needs to be defrosted. Future you will thank you.

This recipe makes 6 (1 1/2 cup) servings.



  • 1 lb extra-lean ground turkey
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 (540 mL) can black beans, drained and rinsed
  • 1 (796 mL) can diced tomatoes, not drained
  • 2 cups vegetable┬ábroth
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  1. Heat a large pot over medium-high heat and brown turkey until no longer pink. Add onions and garlic and cook until soft, 3-5 minutes.
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour.
  3. Serve with your favourite toppings.