Turkey and Vegetable Chili
Prep time
Cook time
Total time
This chili packs a big nutrient punch with lean protein from the turkey and cancer-kicking antioxidants from all of the veggies. It freezes well, too. Serve the chili on it’s own for a warming meal, or pair it with Fresh Basil & Jalapeno Cornbread Muffins for a special treat.
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1 Pound Lean Ground Turkey, preferably organic
  • ½ Pound Parsnips, peeled and cut into ½-inch pieces
  • 2 Cups Bite-Sized Cauliflower Florets
  • 2 Carrots, peeled and chopped
  • ½ Medium Onion, chopped
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Ground Cumin
  • 4 Garlic Cloves, finely chopped
  • 1 (14.5-ounce can) Diced Tomatoes
  • 2-1/2 – 3 Cups Water
  • 4 Cups Chopped Kale, stems removed
  • Sea Salt and Black Pepper, to taste
  • Chopped Fresh Parsley, for garnish (optional)
  1. Heat the olive oil in the bottom of a large pot or Dutch oven over medium heat.
  2. Add the turkey and cook, breaking up with a utensil, until no longer pink.
  3. Add the parsnips, cauliflower, carrots, and onion. Cook covered, stirring occasionally, for 8 minutes.
  4. Add the chili powder, cumin, and garlic. Stir for 1 minute.
  5. Add the tomatoes and water. Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 10-15 minutes or until the vegetables are tender.
  6. Stir in the kale and cook for 2-3 minutes to wilt.
  7. Season to taste with salt and pepper.
  8. Garnish bowls of the chili with parsley, if using.
Diet type: Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free
Nutrition Information
Serving size: 4 to 6 servings
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-turkey-chili