Dutch Oven Turkey Chili

Name: Dutch Oven Turkey Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound ground turkey breast (99% fat-free); 1 can canned pinto beans (no-salt-added, rinsed and drained); 1 can canned crushed tomatoes (no-salt-added); 2 zucchinis (sliced into 1/2-inch rounds); 1 yellow onion (medium, diced); 1 red bell pepper (diced); 3 clove garlic (minced); 1 tablespoon olive oil; 1.5 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 1 cup water

Slow-simmered lean turkey and pinto bean chili with roasted chili spices, paired with tender roasted zucchini wheels.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $5.02/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Calorie
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound ground turkey breast (99% fat-free)
1 can canned pinto beans (no-salt-added, rinsed and drained)
1 can canned crushed tomatoes (no-salt-added)
2 zucchinis (sliced into 1/2-inch rounds)
1 yellow onion (medium, diced)
1 red bell pepper (diced)
3 clove garlic (minced)
1 tablespoon olive oil
1.5 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 teaspoon salt
1 cup water

Instructions

Preheat oven to 400°F. Arrange zucchini rounds on a baking sheet, mist with cooking spray, and roast for 18 minutes until tender and lightly browned at the edges.
Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add diced yellow onion, red bell pepper, and minced garlic, cooking for 5 minutes until soft.
Add the ground turkey breast, breaking apart with a wooden spoon, and cook for 6 to 7 minutes until no pink remains and turkey is fully cooked to 165°F.
Stir in chili powder, ground cumin, dried oregano, and salt, cooking for 1 minute until fragrant.
Add canned crushed tomatoes, rinsed pinto beans, and 1 cup of water. Bring to a gentle boil, then lower heat, cover partially, and simmer for 20 minutes to meld flavors.
Ladle the chili into bowls and serve alongside the roasted zucchini rounds.

Notes

Chili flavors deepen significantly after resting; ideal for dividing into meal prep portions for the coming days.

Nutrition (per serving)

Calories: 385
Protein: 46 g
Carbohydrates: 32 g
Fat: 5 g
Fiber: 9 g
Sodium: 420 mg
Saturated Fat: 0.9 g
Sugar: 4.8 g
Cholesterol: 80 mg