Turkey and Veggie Chili #glutenfree #caseinfree
This healthy, naturally gluten-free and casein-free turkey and veggie chili has evolved over the years and is now one of our absolute favorites! A healthier alternative to traditional Texas chili, this version adds layers of flavor by roasting the vegetables. The secret is not only in the roasted tomatoes, jalapeño, zucchini and bell pepper but also adding your favorite salsa to take it to the next level of spicy heaven. Try using different chiles or peppers, too for even more variety and flavor options.
This recipe makes enough for two large bowls of chili so if you want to serve more people double or triple the recipe. Happy cooking!
Serving Size: 2
- 5 large Roma tomatoes
- 1 large jalapeño
- 1 small red bell pepper, diced
- 1 large or 2 medium zucchini, diced
- 2 tbsp olive oil
- 1 small onion, diced
- 0.75 lb lean ground turkey
- 1 tbsp chili taco seasoning (below)
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp tomato paste
- 1 cup GF beef broth
- 1/2 cup GF salsa
- 3/4 cup black beans, cooked
- Kosher salt
- Freshly ground black pepper
- Avocado (optional)
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- Mix the ingredients for the chili taco seasoning together. Reserve 1 tablespoon and store the rest in an airtight container for future use.
- Before prepping the fresh vegetables (tomatoes, jalapeño, red bell pepper and zucchini) wash, rinse and dry them.
- First, set the broiler to high to make the fire-roasted tomatoes and jalapeño. Cut tomatoes and jalapeño in half and deseed. Arrange them on a baking sheet cut side down. Put under the broiler for about 5-10 minutes so that they start roasting and blister. Let cool, peel off the tomato skins and discard. Chop the tomato flesh and jalapeño. Set aside.
- Turn the oven to 400 degrees F. Toss the red bell pepper and zucchini in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast the vegetables for 20 minutes. Remove from the oven and add to the chili.
- Meanwhile, heat 1 tablespoon of olive oil in a 3.5-quart Dutch oven over medium heat. Cook the onion until tender, about 8 minutes. Add the ground turkey and cook until browned. Add the spices and tomato paste. Cook for 2 minutes. Add the beef broth and simmer. Let the liquid reduce, about 5 minutes. Add the salsa, tomatoes, jalapeño, zucchini, red bell pepper and beans.
- Lower the heat and simmer until the vegetables are very tender, about 30 minutes. Adjust salt before serving.
- Dice some avocado flesh and mix into the chili (optional).
I found the original recipe here.