Hey, y'all! Turkey Bell Pepper Chili is a delicious, healthy, and colorful meal. Full of lean protein and veggies, this will become one of your go-to chili recipes! The best part? It couldn't be easier to make!
Turkey Bell Pepper Chili
Turkey Bell Pepper Chili Ingredients
- 1.5 lb. ground turkey
- 1 medium onion, diced
- 4 bell peppers, seeded and diced
- 30 oz. tomato sauce
- 30 oz.petite diced tomatoes, with the juice
- 30 oz. black beans, drained and rinsed
- 2 c. chicken broth
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2.5 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- kosher salt, to taste
How to Make Turkey Bell Pepper Chili
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion. Sauté until translucent and fragrant, about 2-3 minutes. Add diced bell peppers and garlic, and sauté a few minutes more. Add ground turkey to the pot and brown the meat.
- Once the meat is browned, add the oregano, cumin, paprika, chili powder, and 1 teaspoon salt. Stir to combine.
- Add the tomato sauce, diced tomatoes, black beans and water, and stir to combine.
- Bring the chili to a light simmer. Let it simmer, stirring occasionally, for about 20 minutes. Season with additional salt to taste.
Pro Tips For Making This Recipe
- Feel free to substitute the turkey for ground chicken or beef.
- You can use any of your favorite chili beans (like kidney beans) instead of black beans, if preferred.
- Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze leftovers in an airtight freezer contains for up to 6 months.
Other Recipes You'll Love
- Creamy Beer Cheese Soup
- Beef and Vegetable Soup
- Chicken Tortilla Soup
- Creamy Sausage Tortellini Soup
Turkey Bell Pepper Chili
Turkey Bell Pepper Chili
Turkey Bell Pepper Chili is a healthy and vibrant soup. Packed with lean protein and vegetables, it'll be one of your favorite chili recipes!
Ingredients
- 1.5 lb. ground turkey
- 1 medium onion diced
- 4 bell peppers seeded and diced
- 30 oz. tomato sauce
- 30 oz. petite diced tomatoes with the juice
- 30 oz. black beans drained and rinsed
- 2 c. chicken broth
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic minced
- 2.5 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- kosher salt to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion. Sauté until translucent and fragrant, about 2-3 minutes. Add diced bell peppers and garlic, and sauté a few minutes more. Add ground turkey to the pot and brown the meat.
- Once the meat is browned, add the oregano, cumin, paprika, chili powder, and 1 teaspoon salt. Stir to combine.
- Add the tomato sauce, diced tomatoes, black beans and water, and stir to combine.
- Bring the chili to a light simmer. Let it simmer, stirring occasionally, for about 20 minutes. Season with additional salt to taste.
Notes
- Feel free to substitute the turkey for ground chicken or beef.
- You can use any of your favorite chili beans (like kidney beans) instead of black beans, if preferred.
- Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze leftovers in an airtight freezer contains for up to 6 months.
Nutrition
Calories: 366kcalCarbohydrates: 47gProtein: 34gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 770mgPotassium: 1510mgFiber: 16gSugar: 12gVitamin A: 3982IUVitamin C: 96mgCalcium: 118mgIron: 7mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I'd love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn.
Leave a Reply