Turkey and Zucchini Chili Loaded with Flavor and Health Benefits
This Turkey and Zucchini Chili is a warm, hearty, and nutritious dish packed with lean protein and hidden vegetables, perfect for cozy evenings.
Equipment
- - Large pot
Ingredients
For the Base
- 1 lb Ground Turkey Choose 93/7 for best balance of flavor and moisture.
- 2 cups Zucchini Slice into 1/4-inch half-moons.
- 1 cup White Onion Diced into 1/2-inch pieces.
- 3 cloves Garlic Minced fresh.
For the Bulk
- 1 can Pinto Beans Rinsed and drained.
- 1 can Diced Tomatoes Go for San Marzano for the best flavor.
For Richness
- 2 tbsp Tomato Paste Caramelize briefly.
For the Spice Blend
- 2 tbsp Chili Powder Freshly ground for best flavor.
- 1 tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Cayenne Pepper Add to taste for extra spice.
For Umami and Flavor
- 1 tbsp Worcestershire Sauce A little goes a long way.
- to taste Salt Adjust to taste.
Instructions
Cooking Steps
- Prep Ingredients: Dicing the onion and zucchini into uniform sizes. Mince the garlic.
- Brown Turkey: Cook ground turkey in a large pot over medium heat until no longer pink, about 5-7 minutes.
- Sauté Aromatics: Add onion and garlic, cooking until softened, about 2-3 minutes.
- Add Zucchini: Stir in zucchini and cook for another 2-3 minutes.
- Incorporate Tomato Paste: Add and caramelize tomato paste for about 1 minute.
- Spice Mixture: Stir in chili powder, cumin, oregano, and cayenne pepper, toasting for 30 seconds.
- Add Remaining Ingredients: Combine diced tomatoes, Worcestershire sauce, and beans into the pot.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 1 hour.
- Taste and Adjust: Adjust seasoning with salt or spices before serving.
Notes
Optional: Garnish with fresh cilantro or a squeeze of lime for extra flavor.