Best Healthy Veggie Turkey Chili Recipe | chunky, delicious and kid approved!

author The 7 Systems Plan   3 month ago

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This is a video to show how I make my easy peasy chili. Subscribe to my Channel: Check out my Blog: Find me on Twitter: Friend me on Facebook: Pin me on Pinterest:

Best Turkey CHILI Recipe | Affordable + Easy!

Please Subscribe :) SHOP WITH ME: RECIPE: Ingredients: El Torito corn cake mix - 2 pounds ground turkey, beef or venison 4 tablespoons extra-virgin olive oil 1 yellow or white onion, chopped 1 green bell pepper, chopped 4 cloves garlic, minced 1/4 cup flat-leaf parsley, finely chopped 2 jalapeño peppers, finely chopped (optional) 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon sugar 1 teaspoon oregano 1 teaspoon salt 1 teaspoon black ground pepper 1/4 teaspoon cayenne pepper 1 qt. chicken broth (low sodium) 28-oz. can diced tomatoes 15-oz. can tomato sauce 16-oz. can kidney beans, drained 16-oz. can pinto beans, drained Shredded cheese and sour cream, for topping Instructions: 1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean. 2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. 3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream. B U S I N E S S: For Business, PR And Branding Purposes Please Email STAY CONNECTED WITH ME: Instagram: @ashleybedeck - Facebook: Ashley Bedeck - Snapchat: Ashley Bedeck MY WEBSITE: Send Me Weird Stuff :) Ashley Bedeck 14900 MAGNOLIA BLVD SUITE 56604 SHERMAN OAKS, CA 91413 MY BABY REGISTRY: Name: Ashley Bedeck Registrants Email: _ PRODUCTS MENTIONED: Smooches ♡

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Rachael's Ranch-Style Turkey Chili | Food Network

Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili. Get the recipe: Ranch-Style Turkey Chili Recipe courtesy of Rachael Ray Total: 35 min Prep: 10 min Cook: 25 min Yield: 4 servings Level: Easy Ingredients 4 poblano peppers 2 large corn muffins, store-bought 2 tablespoons EVOO 2 pounds ground turkey Kosher salt and freshly ground black pepper 4 cloves garlic, finely chopped 1 large onion, finely chopped 2 tablespoons cumin, a couple of palmfuls 1 tablespoon coriander, a palmful One 14-ounce can pinto or white beans 2 cups chicken stock 1/4 cup fresh chives, finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup fresh parsley, finely chopped Hot sauce 1 cup sour cream Optional Toppers: Shredded sharp Cheddar Minced red onion 4 to 5 slices crispy bacon, chopped Directions Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop. Preheat the oven to 400 degrees F. Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside. Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce. Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like. Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows. Visit Food Network online: Like Food Network on Facebook: Follow Food Network on Twitter: Follow Food Network on Instagram:

This is the best healthy veggie and turkey chili recipe for your slow cooker or crock pot. You won't be disappointed. This is a chunky, delicious and kid-approved chili recipe, even for the pickiest eaters.

My kids don't notice the onions or the mushrooms, and my Asian friends actually eat my chili with chopsticks. We love chunky chili! It's satisfying and nutrient dense! I hope you enjoy!
▶PLEASE COMMENT BELOW and tell me what you love and don’t love about it! Always looking to improve!


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▼The Ultimate Chunky Chili | plus a bonus recipe!

When I make this Chunky Chili, I usually get asked for the recipe. Even my kids enjoy it with their various pickiness (one doesn't like onions, one doesn't like mushrooms and one doesn't like red sauce), but they love this chunky chili every time! Shhh...I won't tell them it's packed full of nutrients. This recipe is high in vitamin C, Iron, vitamin B6, Zinc and vitamin K, just to name a few. I think you'll love it!

couple notes: I use organic and low sodium canned tomatoes, sauce and beans. To cut even more sugar out find your tomatoes and sauce sugar free and (even better) in a glass jar if possible.

Ultimate Chunky Chili Recipe 
by Julie Ann Luse
Serving size – 2 cups (about 8 servings total) 

1 Tablespoon of Extra Virgin Olive Oil 
2 Tablespoons of chopped garlic cloves 
1 lb ground Turkey Breast 
2 tablespoons of The Ultimate Chili Seasoning (recipe below)
or use a premade mix from store 
1 cup chopped celery 
½ cup chopped red pepper 
½ cup chopped orange pepper 
2 cups chopped green pepper 
1 cup chopped white onion 
1 cup sliced mushrooms 
½ cup of tomato puree (from the can) 
1 14.5 oz can of diced tomatoes  
1 15 oz can of tomato sauce 
1 15oz can black beans, drained and rinsed 
Heat oil and garlic over medium high heat. Add ground turkey and lower heat to medium low until fully cooked. Sprinkle 1 tablespoon of The Ultimate Chili Seasoning over meat and mix together. Add celery, red pepper, orange pepper, green pepper, white onion, sliced mushrooms, sprinkle 1 tablespoon of The Ultimate Chili Seasoning and mix well. Add tomato puree, diced tomatoes, tomato sauce and black beans and gently mix together. Cover and simmer chili for at least an hour (you can cook over several hours on low in a crock pot if you like, but beware that cooking it too long will continue to soften the veggies and beans down). You will notice a very thick chili at the beginning, as the vegetables start to brew they release water and it thins it down. We like our chili chunky, but it's easy to thin it down with a little water if you want a different consistency. Enjoy! 
★ The Ultimate Chili Seasoning 
by Julie Ann Luse
Created out of desperation of never having enough packets of chili seasoning around, we found this blend to be quite perfect for us. The secret is in the garlic and the sage. If you like your chili to have more kick I would add ½ teaspoon of Cayenne Pepper to the mix and that should be just right. Double or triple the recipe and store in a glass jar with tight fitting lid in your pantry for weeks. This recipe makes about 3-4 tablespoons. 
1 Tablespoons Chili Powder 
½ teaspoon Cumin 
1 teaspoon Garlic Powder 
½ teaspoon Onion Powder 
1 teaspoon Salt 
¼ teaspoon Black Pepper 
1 teaspoon Rubbed Sage 
Add all ingredients to a bowl. Mix together. Store in a jar with a tight fitting lid.  

nutritional data
serving size: 2 cups (8 total servings)
Calories: 206, Fat 7.2g, Carbohydrate 22.3g,
Dietary Fiber 7.6g, Sugars 4.9g, Protein 16.3g

Vitamin C 60%, Iron 20%, Potassium 21%,
Zinc 14%, Niacin 24%, Vitamin B6 22%,
Folic Acid 14%, Vitamin K 26%

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