This post is sponsored by Terry Of course® Vitamins. All opinions are my own.
Turkey chili has a rich and hearty flavor while being packed with vegetables like zucchini, tomatoes, celery, zucchini, and carrots. The perfect chili for cold weather!
It’s soup season which means all different kinds of soups and chili are being made at the Hernandez house! I realized that my basic turkey chili recipe wasn’t on my site and I wanted to share it because we make it at least a few times per season. This turkey chili has a secret hidden ingredient you wouldn’t guess from the taste or color – butternut squash! Keep reading to find out how I hid a whole zucchini in this turkey chili.
**Keep reading for one Multivitamin Terry Naturally give away!
With my chili, my motto is the more vegetables, the better. When we went to the farmer’s market, I bought as many vegetables as I could think of that would go well with my chili. There are two reasons for this! 1. Vegetables have vitamins and fiber making the soup more nutritious. 2. I love that I don’t have to make any side dishes and when you add your veggies right into your chili, you can have your entire meal in the chili bowl!
Turkey Chili Ingredients
- Ground turkey
- carrots
- Celery
- Onion
- Pumpkin
- Olive oil
- Butternut squash
Chili covers
How to make turkey chili
Turkey Chili is so easy to make! Let me start by saying that while I chose ground turkey for meat this time, I also make this chili with venison, ground beef, chicken, or make it vegetarian by adding extra beans. Feel free to make it your own and add whatever ingredients you like! I start by cooking the turkey and then sauté the carrots, onions, celery and zucchini.
In advance, you’ll want to cook your squash (see microwave instructions below, you can also roast it in the oven if you have more time). Next, mix the butter with the tomato puree that will make your stock. The stock will be thicker because of the squash and doesn’t change the flavor of your chili. Then add the spices, beans and diced tomatoes. Simmer and enjoy!
How to cook a pumpkin in the microwave
This is exactly how I cook my pumpkin in the microwave! I poke holes in it with a knife and then cook in 5 minute increments in the microwave on high until the pumpkin is quite soft. For me it took about 15 minutes. Cooking a zucchini in the microwave saves a lot of time compared to cooking it in the oven. I let it cool a bit, cut it in half and then remove the seeds and pulp and discard. Next, chop the butter into large pieces. You’re going to think I’m crazy but I leave the skin on because it blends well and you can’t even tell there’s skin in there. This adds extra fiber and nutrients to your chili!
Can you freeze turkey chili?
I like to make a huge pot of chili to enjoy throughout the week. Sometimes, I make too much or double or triple the batch on purpose to freeze some. Turkey chili freezes and then reheats very well. I like to freeze the chili in gallon bags in the freezer for easy storage. When it’s time to thaw the chili, I put the whole bag in a large pot while it thaws in the fridge. You can freeze the chili for up to 6 months. It’s amazing when you have a full meal ready and you just need to defrost and reheat it.
Chili for the fall and winter seasons
I love to make soups all fall and winter and this chili is at the top of the list.. In addition to a healthy diet, with soups rich in vegetables, I like to take vitamins to help us get enough of the nutrients that we may have lost. It’s so easy to forget but my kids and I have been very diligent about taking our vitamins during breakfast which is working well (my husband has relaxed)!
Along with a probiotic and an omega-3 supplement, I love it Terry Of course® Clinical Basics® vitamins. They are designed to be gentle on the stomach, which is amazing because sometimes, vitamins make my stomach feel funny. They come in tablet or capsule form – I like either. They don’t have a bad aftertaste, which is huge because they have a lot of vitamins. They have 30 essential vitamins and minerals and are helpful in bridging any gaps in my diet.
**Buy Terry Naturally Clinical Essentials Vitamins here!
Production efficiency: serves a crowd – at least 10 servings
Turkey chili
Turkey chili has a rich and hearty flavor while being packed with vegetables like zucchini, tomatoes, celery, zucchini, and carrots. The perfect chili for cold weather!
Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes
INSTRUCTIONS
- Add the olive oil to the pot and sauté the carrots, celery, onion, and zucchini until soft, about 7 minutes.
- In a large blender or with one immersion blendermix together the zucchini cubes and the tomato puree to make the stock.
- In the pot, add the diced tomatoes, the squash/tomato sauce mixture, the beans and all the spices.
- Let the chili simmer for about 10 minutes. Spoon whatever toppings you want into bowls to serve.
Enjoy!
*This chili freezes very well in bags or jars.
**If you are not serving a crowd, you can easily cut this recipe in half.
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