Turkey and Veggie Chili

Turkey and Veggie Chili
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This chili makes a great one-pot meal. The beans provide healthy carbs, the turkey provides lean protein, and the carrots, zucchini, onion and tomatoes supply the veggies. Quick, easy, healthy and perfect on a cold winter day!

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 230

  • Total Fat 5g
    • Saturated Fat 1.4g
    • Trans Fat 0.1g
  • Cholesterol 45mg
  • Sodium 170mg
  • Total Carbohydrate 27g
    • Dietary Fiber 8g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 20g
  • Potassium 930mg
  • Phosphorus 280mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 2 Lean protein



  • small onion (diced )
  • medium carrots (diced)
  • medium zucchini (diced )
  • garlic (minced)
    1 clove
  • nonstick cooking spray
  • lean ground turkey
    16 oz
  • canned diced tomatoes
    1 (14.5-oz) can
  • canned crushed tomatoes
    1 (28-oz) can
  • Great Northern beans (rinsed and drained)
    1 (15.8-oz) can
  • kidney beans (rinsed and drained)
    1 (15-oz) can
  • black pepper
    1/2 tsp
  • chili powder
    1 tbsp
  • cumin
    1 tsp
  • garlic powder
    1 tsp


  1. Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.

  2. Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.