I’m very big on any kind of soup, stew or chili, especially in the fall. Nothing says home and hearth to me more than a big, steamy pot of goodness. Rich broth and slow-cooked vegetables are comfort in a bowl, and perfect to warm you right up on a cool autumn day.
When it comes to chili, I usually like to make it very thick and hearty. This turkey chili, however, is little lighter, and is a little bit like a soup. It has some extra vegetables, too, in case you have have any late zucchini or peppers you’re currently harvesting from your summer garden. In this recipe, I've used canned beans, but you can substitute 3 cups of your own home-cooked or home-canned beans.
Turkey Chili Soup with Garden Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 jalapeno, finely diced
- 1 large zucchini, diced
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Pinch celery seed
- 1 (28-ounce) can crushed tomatoes
- 28 ounces water (fill tomato can with water)
- 1 tablespoon sugar
- 2 teaspoons kosher salt (use less if using table salt)
- Pinch baking soda
- 1 (14- or 15-ounce) can black beans, rinsed and drained
- 1 (14- or 15-ounce) can kidney beans in chili sauce
- 1 ¾ cups frozen or fresh corn kernels (or 14-ounce can)
- In a large stock pot or Dutch oven, heat oil over medium-high heat and brown ground turkey until no longer pink.
- Stir in onion, garlic, bell peppers, jalapeno and zucchini, and continue to cook for 5-6 minutes, or until vegetables begin to soften.
- Add chili powder, cumin, oregano, basil and celery seed to the meat and vegetables. Stir and cook for 1 additional minute.
- Add the remaining ingredients to the pot, and stir to combine. Reduce to a simmer, and cover with lid. Simmer for ½ hours, stirring occasionally. Remove lid and allow to cool slightly before serving.