Indian Summer Turkey Chili

Brighten up your dinner table with Indian Summer Turkey Chili, an irresistibly hearty and flavorful dish that balances bold spices with vibrant fresh vegetables. This one-pot wonder combines lean ground turkey, sweet corn, and zucchini with a medley of warming spices like cumin, turmeric, and smoked paprika for a comforting twist on classic chili. Juicy diced tomatoes, creamy kidney beans, and a splash of broth create a rich and satisfying base, while a garnish of fresh cilantro and a squeeze of lime add a refreshing finish. Ready in under an hour, this healthy, protein-packed recipe is perfect for cozy weeknight dinners or casual gatherings. Whether you enjoy it as a stand-alone meal or paired with crusty bread, Indian Summer Turkey Chili is sure to leave you craving another bowl!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 14.5 oz canned diced tomatoes (with juice)
• 15 oz canned kidney beans, rinsed and drained
• 1 cup chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.25 tsp ground cayenne pepper (optional for heat)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 lime lime wedges (for serving)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced yellow onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the ground turkey to the pot. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through.

Step 5

Mix in the diced red bell pepper, zucchini, and corn. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.

Step 6

Stir in the chili powder, cumin, turmeric, ground coriander, smoked paprika, ground cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 7

Add the canned diced tomatoes (including their juice), kidney beans, chicken broth, and tomato paste. Stir to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro and a squeeze of lime juice for brightness. Add lime wedges on the side for extra zing.

Nutrition Facts

Serving size	2382.6 grams (2382.6g)

Amount per serving	% Daily Value*
Calories	1756

Total Fat 68.90g	88%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 2.70g
Cholesterol 322mg	107%
Sodium 4746mg	206%
Total Carbohydrate 169.70g	62%
Dietary Fiber 45.30g	162%
Total Sugars 42.20g
Protein 128.90g	258%

Vitamin D 0IU	0%
Calcium 430mg	33%
Iron 25mg	138%
Potassium 4419mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 28.4%

Carbs: 37.4%