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As the leaves turn brilliant shades of orange and gold and the air becomes crisp, there’s nothing quite like a warm bowl of chili to embrace the essence of fall. Autumn Harvest Chili with Turkey and Beans is the perfect dish to encapsulate the comforting and hearty meals that define this season. This chili recipe stands out not only for its rich flavors but also for its healthful ingredients, making it an ideal choice for family gatherings and cozy nights at home.

Fall Chili with Turkey and Beans

Experience the flavors of fall with this Autumn Harvest Chili featuring turkey and beans. Perfect for chilly evenings, this hearty dish combines lean protein, fiber-rich beans, and a medley of fresh vegetables like bell peppers and zucchini. Packed with spices that warm your soul, this chili not only satisfies the taste buds but also promotes a healthy lifestyle. It's ideal for family gatherings or cozy nights in, making it a must-try recipe this season!
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 carrot, diced

1 zucchini, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) diced tomatoes (with juice)

2 tbsp tomato paste

2 cups vegetable broth (or chicken broth)

2 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Shredded cheese (for serving, optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic, diced bell pepper, and carrot. Cook for another 5 minutes until the vegetables begin to soften.

      Add the ground turkey to the pot. Cook, breaking it apart with a spoon, until it’s browned and cooked through, about 7-8 minutes.

        Stir in the zucchini, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes to toast the spices.

          Add the tomato paste, diced tomatoes (with juice), kidney beans, black beans, and vegetable broth. Stir until well combined.

            Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes. Stir occasionally and adjust seasoning as needed.

              Once the chili has thickened and the flavors have melded together, remove from heat. Serve hot, garnished with fresh cilantro, and top with sour cream and shredded cheese if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 6-8 servings