Turkey and Vegetable Chili

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 454 g (1 pound)lean turkey mince, preferably organic
• 227 g (½ pound)parsnips, peeled and cut into 1.3 cm (½-inch) pieces
• 2 cups (about 200 g)cauliflower florets, cut into bite-sized pieces
• 2carrots, peeled and chopped
• ½ mediumonion, chopped
• 2 tablespoons (about 16 g)chilli powder
• 1 teaspoon (about 2 g)ground cumin
• 4 clovesgarlic, finely chopped
• 411 g (one 14.5-ounce can)diced tomatoes
• 600–710 ml (2½–3 cups)water
• 4 cups (about 160 g)kale, chopped with the stems removed
• To tastesea salt and black pepper
• To taste (optional)fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Brown the turkey

   Add the turkey and break it up with a utensil as it cooks, until it is no longer pink.

3. 3

   Cook the vegetables

   Add the parsnips, cauliflower, carrots and onion. Cover and cook for 8 minutes, stirring occasionally.

4. 4

   Add the spices

   Stir in the chilli powder, cumin and garlic, and cook for 1 minute.

5. 5

   Simmer the chilli

   Add the tomatoes and water. Bring to the boil, then lower the heat and simmer covered for 10–15 minutes, or until the vegetables are tender.

6. 6

   Wilt the kale

   Stir in the kale and cook for 2–3 minutes, until wilted.

7. 7

   Season to taste

   Add sea salt and black pepper to taste.

8. 8

   Garnish and serve

   If using, scatter chopped parsley over the bowls of chilli.

What is turkey and vegetable chilli?

Chilli is a warming, spiced stew commonly associated with Tex-Mex and American cooking. This version uses turkey mince and a generous mix of vegetables rather than relying on beans.

Turkey gives the pot a savoury, protein-rich base, while parsnips, cauliflower, carrots and kale make it substantial. A short covered simmer lets the vegetables soften in the tomato and spice broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 23g protein, 33g carbs, 12g fat.

The turkey provides most of the protein, while the parsnips, carrots, tomatoes and other vegetables contribute most of the carbohydrates. Olive oil and turkey supply much of the fat; serve with a modest portion of cornbread or another side if you want a more filling plate.

The ingredients that shape the bowl

Turkey mince: Breaking it up as it cooks helps distribute it throughout the chilli. Lean mince keeps the base from becoming overly greasy.

Root vegetables: Parsnips and carrots bring sweetness, while cauliflower adds a mild, tender bite. Cut them into similar-sized pieces so they cook at a similar pace.

Chilli and cumin: These season the whole pot, with garlic adding savoury depth. Chilli powder blends into the liquid more evenly when stirred in before the tomatoes.

Getting the vegetables tender

Covered cooking: The vegetables first cook for 8 minutes with the turkey, then continue simmering in the tomato mixture. Stir occasionally during the first stage so the ingredients cook evenly.

Doneness: Check a piece of parsnip or carrot before finishing the simmer. It should be tender when pierced, but not falling apart.

Why the kale goes in last

Kale: Adding it after the vegetables have simmered keeps its cooking time short. Two to three minutes is enough for the leaves to wilt into the chilli.

Stems: Removing them, as specified in the ingredients, helps the chopped leaves soften quickly and evenly.

Adjusting the consistency

Water: The recipe allows 600–710 ml, so use the lower amount for a thicker chilli or the higher amount for a looser, more broth-like result. The vegetables release some moisture as they cook.

Simmering: Keep the pot covered during the stated simmer to retain moisture. If the mixture looks thicker than you prefer, add a little more water from the measured range.

How to serve it

Serve the chilli on its own as a warming meal, or pair it with fresh basil and jalapeño cornbread muffins for a more substantial spread.

A modest portion of cornbread or another simple side can balance the bowl without taking attention away from the spiced vegetables and turkey.

Recipe notes & tips

• Cut the parsnips and carrots into similarly sized pieces for more even cooking.
• Stir the turkey as it cooks to break it into small, even pieces.
• Use the lower end of the water range for a thicker result.
• Taste for salt and pepper after the kale has wilted.
• Remove the kale stems before chopping the leaves.

Variations

• More heat: Add extra chilli powder to suit your preferred level of spice.
• Herby finish: Use the optional chopped parsley just before serving.
• Different greens: Replace the kale with another leafy green, adding it near the end so it can wilt.
• Bean addition: Stir in cooked beans during the simmer for a more filling variation.
• Cornbread pairing: Serve with fresh basil and jalapeño cornbread muffins as suggested.

Common mistakes to avoid

• Large vegetable pieces: They may need longer to soften; cut the parsnips and carrots into even pieces.
• Skipping the stirring: The turkey can cook in clumps; break it up as it browns.
• Adding kale too early: It can become overly soft; stir it in only for the final 2–3 minutes.
• Too much water: The chilli may turn thin; start with 600 ml and use more if needed.
• Rushing the simmer: The vegetables may stay firm; cook until tender, within the stated 10–15 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Freeze in airtight portions for up to 3 months, then thaw in the fridge and reheat in a saucepan until piping hot, adding a splash of water if needed.

Frequently asked questions