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Gluten-Free Turkey and Vegetable Chili
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Gluten-Free Turkey and Vegetable Chili
A hearty and flavorful chili recipe made with lean turkey, an assortment of colorful vegetables, and a blend of aromatic spices, all carefully crafted to be gluten-free. This dish is perfect for a chilly evening or a casual gathering with friends and family. It's a nutritious and satisfying meal that's easy to prepare and packed with vitamins and minerals.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Turkey, Dairy
Ingredients
1 pound
Ground Turkey
350 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
45 Calories
2 medium
Bell Peppers
60 Calories
2 medium
Carrots
60 Calories
1 medium
Zucchini
25 Calories
14.5 ounce
Canned Diced Tomatoes
120 Calories
15 ounce
Kidney Beans
225 Calories
2 teaspoons
Chili Powder
10 Calories
1 teaspoon
Cumin
5 Calories
1 teaspoon
Paprika
5 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
0 Calories
1/2 cup
Sour Cream
50 Calories
1/4 cup
Fresh Cilantro
20 Calories
4 slices
Gluten-Free Cornbread
200 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
2
Add the onion, bell peppers, carrots, and zucchini to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10-12 minutes.
3
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
4
Add the canned diced tomatoes and kidney beans to the pot. Stir to combine, then bring the mixture to a simmer.
5
Reduce the heat to low and let the chili simmer, covered, for 20-25 minutes, until the flavors have melded together and the chili has thickened slightly.
6
Serve the chili hot, garnished with a dollop of sour cream, a sprinkle of chopped fresh cilantro, and a few slices of crusty gluten-free cornbread on the side.
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Where cooking meets life and technology.
© 2025 Cooklaif