Turkey and Veggie Chili | Gluten-Free Dairy-Free

Turkey and Veggie Chili, Gluten-Free and Dairy-Free

Turkey and Veggie Chili

I found this healthy, naturally gluten-free and casein-free terrific turkey and veggie chili recipe years ago on Allrecipes.com.

It is a staple in our dinner rotation and has really evolved over the years into this version of the recipe.  

It is a much healthier alternative to traditional Texas chili because this version adds veggies.  Lots of veggies.  

Lots of veggies = lots more dietary fiber and happy gut bugs.  

Plus it is super tasty!  The flavors are really deepened 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.

I like to use lean meat with less fat than ground beef.  Instead of ground turkey you could always use organic ground chicken or bison instead.  

And if you don’t want to bother with roasting the tomatoes, you could always use crushed tomatoes.  Just make sure that they aren’t from a can to avoid BPA.

So 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!

Turkey and Veggie Chili

Roast some veggies and use your favorite salsa to make a satisfying and nutritious turkey and veggie chili.

Course Main Course
Cuisine American
Keyword turkey and veggie chili
Prep Time 15 minutes
Cook Time 1 hour
Servings 2
Author Deana Larkin Evans

Ingredients

Chili Taco Seasoning

  • 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

Turkey and Veggie Chili

  • 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
  • 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

Instructions

  1. Mix the ingredients for the chili taco seasoning together. Reserve 1 tablespoon and store the rest in an airtight container for future use.
  2. Before prepping the fresh vegetables (tomatoes, jalapeño, red bell pepper and zucchinwash, rinse and dry them.
  3. 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.
  4. Turn the oven to 400 degrees 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.
  5. 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.
  6. Lower the heat and simmer until the vegetables are very tender, about 30 minutes. Adjust salt before serving.
  7. Dice some avocado flesh and mix into the chili (optional).

Want More Recipes Like This?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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1 Response

  1. February 11, 2015

    […] soup – leek cauliflower & potato soup – chicken andouille sausage gumbo – turkey & veggie chili – green bean beef stew – chicken stew with mashies – Persian herb stew (Ghormeh […]

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