Turkey & Vegetable Chili with Chipotle
A smoky, spice-packed chili made with lean ground turkey, kidney beans (optional), and a medley of vegetables for a satisfying weeknight meal. This American-inspired slow-cooker recipe (whole30), ready in about 200 minutes, pairs lean ground turkey, diced tomatoes, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz lean ground turkey
- 14 oz can, undrained diced tomatoes
- 2 cups, chopped kale
- 1 medium, diced zucchini
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 1 pepper, minced chipotle peppers in adobo
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Brown 12 oz lean ground turkey in a skillet over medium-high heat for 5-7 minutes until fully cooked, breaking into small pieces.
- Step 2: Transfer turkey to the slow cooker, add 14 oz diced tomatoes (undrained), 1/2 cup diced onion, 2 minced garlic cloves, 1 minced chipotle pepper, 1 tsp cumin, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 3: Stir in 1 medium diced zucchini and 2 cups chopped kale, ensuring kale is distributed.
- Step 4: Cook on LOW for 3 hours until zucchini is tender and flavors are well blended, stirring once halfway through.
