I’m kind of in love with chili. Not only is it a meal I enjoy, but my kids will always eat it. When I want to make a healthy dinner but also something that’s comforting and delicious, I make this turkey chili packed with vegetables.

There was a Christmas event at a big outdoor shopping center in our area, but it was only from 5pm-8pm. We wanted to take the girls, but knew I wouldn’t have time to make dinner once we got home, and the girls go to bed at 7:30. So, I made this turkey chili ahead of time and just reheated it when we got home.

Chili is one of those foods that just gets better and better the longer you cook it, so it’s the perfect make ahead meal. Start early in the afternoon and let it simmer for hours until you are ready to eat.

I always eat my chili like a dip, with chips. If I ever open my own restaurant, I will serve chili with a side of chips to make people aware of how good it is! Try it. You will see.

Other easy make ahead dinners you should try are my Slow Cooker Beef Stew, Butternut Squash Coconut and Chicken stew in the Slow Cooker, and the Easiest Ever Shredded BBQ Chicken Sandwich with herb goat cheese spread. They are all perfect for nights when you need a break but still want a healthy home-cooked dinner.

What’s your favorite healthy make ahead meal? Tell me in the comments!

Turkey Chili with Vegetables

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The Cheerful Kitchen

Yields Serves 6-8

This healthy turkey chili is loaded with vegetables but still comforting and delicious. An easy and healthy make ahead meal that you can reheat when you're ready.

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

• 1 lb ground turkey
• 2 carrots, peeled and diced
• 2 long stalks of celery, diced
• 1 onion, diced
• 1 large zucchini, diced
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 14oz can of tomato sauce or puree
• 3 cups water
• 1 Tablespoon chili powder
• 2 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp coriander
• 1 bay leaf

Instructions

1. Heat a heavy bottom pot with 1 tablespoon of your oil of choice. I used olive oil.
2. Add the ground turkey and the onion and saute over medium/high heat until the turkey begins to brown, 5-10 minutes.
3. Add the carrot, red pepper, celery, and zucchini and saute for another 5 minutes.
4. Add the garlic and spices, stir and saute for another minute or two.
5. Add the beans, tomato sauce, and water, stir and bring to a boil.
6. When the chili is boiling, decrease the heat to low and let it simmer for at least 30 minutes with the top off. Stir frequently to prevent the bottom from burning.

Notes

You can let this simmer for hours (with the top on so all the liquid doesn't evaporate) to develop flavor or make ahead and then reheat when you are ready to eat. Just make sure you stir every 10 minutes so it doesn't burn.

Nutrition

Calories

114 cal

Fat

3 g

Carbs

13 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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https://thecheerfulkitchen.com/turkey-chili-vegetables/

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