Chili Soup with Vegetables and Ground Turkey
This is the best Chili Soup recipe, made with ground turkey, beans, and loaded with vegetables! It will be an easy comforting one pot meal that you can make in a Dutch oven for a cold weather day.
Servings: 6 people
Calories: 435kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 rib celery diced
- 1 red bell pepper cored, diced
- 1 pound ground turkey
- 2 tablespoons chili powder
- ½ teaspoon smoked paprika
- 15 ounces kidney beans rinsed and drained
- 15 ounces pinto beans rinsed and drained
- 30 ounces crushed tomatoes
- 4 cups chicken broth
- 15 ounces corn drained
- 1 zucchini diced
- 1 ½ cups green beans cut into 1-inch pieces
- 4 cups Swiss chard chopped
Instructions
- Preheat a Dutch oven over medium/low heat and add 2 tbsp olive oil. Then add diced onion, celery, and red bell pepper. Cook for about 10-15 minutes or until the vegetables are soft and starting to caramelize.
- Then add ground turkey and cook until the meat is cooked through.
- Add 2 tbsp chili powder and 1 tsp smoked paprika. Stir and cook for another minute.
- Add drained and rinsed kidney and pinto beans, crushed tomatoes, and chicken broth, and stir.
- Increase the heat to high to bring everything to boil, then reduce the heat back to low, cover the pot with a lid, and let simmer for about 40 minutes.
- When done, remove the lid and bring the heat back to medium/high. Add drained corn, diced zucchini, green beans, and chopped Swiss chard.
- Cook for another 5-10 minutes or until the vegetables get softer.
Notes
- Spices. I prefer this soup to have a touch of “heat”. If you don’t like your food spicy, you can reduce the amount of chili powder.
- Cooking time. Let the soup slowly simmer on low heat for 40 minutes, so all the flavors can blend together.
- Corn. While some people may oppose to corn in the chili soup, I strongly suggest to add it. It helps to balance the flavors very well and adds more texture.
- How to store. You can refrigerate this soup in an air-tight container for 3-4 days.
- How to freeze. Freeze it in an air-tight freezer-friendly container for up to 3 months. To thaw, just leave in the fridge overnight.
Nutrition
Calories: 435kcal | Carbohydrates: 59g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 729mg | Potassium: 1376mg | Fiber: 17g | Sugar: 8g | Vitamin A: 3455IU | Vitamin C: 49mg | Calcium: 108mg | Iron: 6mg