Veggie Loaded Turkey Chili
Veggie Loaded Turkey Chili
I’m not guaranteeing this veggie loaded turkey chili will change your life, but it will probably change your life!
One pot, no slow cooker needed, this was a flavor, veggie and texture experiment as next week I plan to amp up the veggies and make this chili wholly vegan. I can’t wait for more kitchen experiments. Clearly.
Why make turkey chili? Turkey is so bland!
No, no, no! And not here, for certain. Poor turkey has such a bad rap and I want to prove otherwise! A much lighter replacement for red meat, there’s so much powerful flavor in this chili, there’s no way you’ll miss using beef! Lean, heart friendly, high in protein - I went with the 93% variety and supplemented the fat with a little heart healthy olive oil.
Why load chili with veggies?
I mean, why not? Anytime I can sneak more color and fiber into a meal, I will. Once you get into the rhythm of thinking in veggies, you’ll start to do the same. With the beans in this meal (more protein and fiber, a double-your-fullness-punch) it’s hard to overeat chili or say “I’m still hungry,” afterwards. More veggies makes that even less likely to happen. I incorporated eggplant because I had two mini ones in the refrigerator from last weekend and I thought they’d help make this chili even meatier, and I was right. It was perfect for my lead into experimental vegan chili, it’ll replace the meat and still make for a hearty bowl.
Black beans? What? Don’t kidney beans go into chili?
Choose your own adventure … I had black beans in the house and sometimes I’ll mix up my chili bean game by going halfsies with black and kidney. It really depends.
Chipotle peppers in adobo sauce? Girl, you’re wrong! Where are jalapenos for that heat?
No, silly. Smokey heat is where it’s at. Chipotle peppers in adobo sauce add A WHOLE NEW DIMENSION to this way above average bowl of chili. Chipotle peppers have a smokey spice, unlike the jalapeno that can just be a spicy “I’m gonna make you cry” sorta flavor. Add depth to the flavor of your chili by going with chipotle peppers in adobo sauce, you’ll thank me later. They’re also super easy to source in your local grocery store, often found in the international aisle. And, if you look at the can and you’re thinking That’s way too big! This lady is nuts!” You’re right about the latter part, I am nuts - but use what you need and store the rest in a glass container or small mason jar in the fridge, I’ve had mine in there for at least a month and I used them tonight. Ate the chili. Still alive. And if you’re a super nerd like me, you can always freeze the leftover peppers in a small ice cube tray so you can pop ‘em out later in individual servings. I like to do that with herbs. Now you probably hate me because I got a little too Martha Stewart. I’m sorry.
Veggie Loaded Turkey Chili
1 lb. 93% lean turkey chop meat
3 ablespoons of extra virgin olive oil
2 onions, diced
1 red bell pepper, diced
3-4 cloves of garlic, minced
3 Tablespoons chili powder
1 ½ Tablespoons of cumin
1 can (no salt added) diced tomatoes
2 cups of chicken stock
1-2 whole chipotle peppers in adobo sauce; use about 1 Tablespoon of sauce
1 small eggplant, cut into small cubes
1 can of black beans, drained and rinsed
Heat olive oil in a heavy bottomed stock pot or dutch oven, adding turkey chop meat and cooking untl brown - about 5-7 minutes
Add onions, garlic, spices and mix well - cooking for an additional 2-3 minutes
Add tomatoes and chipotle peppers, along with chicken stock and eggplant and allow to come to a low boil - about 10-12 minutes
Lower flame and cook and additional for 30-35 minutes until juices are mostly absorbed and eggplant is tender
Toss in beans and heat through, 5 minutes
Serve with Greek yogurt (sub for sour cream and tastes so much better in my opinion) and/or cheese and guacamole