This is one of those recipes that I didn’t really intend to share at all. It was Friday night, the witching hour was in full force, and I just wanted to have a meal ready to eat when Nate got home. I think that’s one of the things I love the most about Tex-Mex food: you can literally give a Tex-Mex spin to almost any meal using almost any ingredients. It was slightly cold outside, so after a few hours outside we came in, warmed up, and I was able to get this pot of goodness on the stove in less than 10 minutes!
The key is grating the veggies in to really get a great texture but still hide the veggie-ness if you will. I love vegetables, so for me it wasn’t about hiding them as much as it was about keeping a consistent texture. I love a good chunky soup, but this just wasn’t the night for it.
I think you guys will love this recipe! It doubles easily and is a great way to sneak more vegetable goodness into your diet. Top it with some Greek yogurt and you’ve got a yummy meal for days!
COMFORTING TURKEY VEGETABLE CHILI
- 2 tablespoons olive oil
- 2 pounds ground turkey
- 1 small onion, grated
- 1 medium sweet potato, grated
- 2 medium zucchini, grated
- 2 medium carrots, grated
- 2 cloves garlic, minced
- 1 jalapeño, minced (remove the seeds if you want to keep it mild)
- 1 (28 ounce) can petite diced tomatoes
- 1 (14.5 ounce) can pinto beans, drained
- 1 (10 ounce) can Rotel tomatoes and green chiles
- 2 cups chicken stock
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Heat a large soup pot over medium heat.
- Add the olive oil and ground turkey.
- Using a spatula, crumble the turkey and cook all the way through.
- When the turkey is cooked, add all of the other ingredients and stir to combine.
- Bring to a boil, reduce heat and simmer for 20-25 minutes until all of the vegetables are soft and the sauce has reduced.
- Serve hot and enjoy!
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