Turkey & veggie chili 1

Turkey & Veggie Chili

Serves: 1

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Happy Monday! I hope you had a great weekend! We went to see Silver Lining Playbook on Saturday. Have you seen it? I am curious to know what other people thought of this movie. The boyfriend loved it and I am kind of indifferent. It was a great movie to watch the day before the Super Bowl though! I am not really into football and the boyfriend had to be up super early this morning for a meeting in the city so there wasn’t too much excitement going on here for the game! I know, I am old and boring! haha 🙂

Today’s recipe is another one of those quick, single serve meals that makes for the perfect comfort food on these cold nights! I went on a veggie binge at the grocery store last week (plus have a ton of veggies in my freezer) and I needed a good (and yummy) way to use up a bunch of them. I through all of these things in a pot and created this thick and hearty chili! Feel free to use whatever veggies you have on hand! I hope you enjoy this recipe! 🙂

Turley & Veggie Chili 2

Fit Ingredients

  • 3.5 oz ground turkey breast (that’s what I had left – feel free to use more)
  • 1 medium zucchini, sliced into coins (140g)
  • 3.5 oz sliced portobello mushrooms
  • 3/4c (86g) frozen pearl onions (feel free to use fresh diced onion)
  • 3/4c (86g) frozen okra (this helps thicken it)
  • 1 c (240g) Eden Organic Crushed Tomatoes (or any no salt added crushed tomatoes)
  • 2 tbs Frontier Mexican Seasoning (no salt) or any no salt mexican seasoning OR *1tbs chili powder, 1/2 tbs garlic powder, 1/2 tbs cumin (feel free to add more or less sesoning depending how hot you’d like it)
  • 1/2c – 1 c water (or low sodium chicken broth)
  • Salt & Pepper, optional


  • medium non stick  pot



1. Heat your pot over medium heat.

2. Add in your ground turkey and cook for 5-6 minutes or until half cooked through.

3. Add in your zucchini and mushrooms. Cook an additional 4-5 minutes.

4. Add in your crushed tomatoes, frozen veggies and seasoning

5. Mix well.

6. Add 1/2 c water.

7. Simmer over medium heat for 20 minutes.

8. Add additional 1/4 – 1/2 c water depending on how thick you want it.

9. Simmer for an additional 10 minutes.

10. Serve over spaghetti squash or serve plain and top with avocado (like me! ;))

Turkey & Veggie Chili 4

This chili was so thick and filling with the veggies and the ground turkey! It hit the spot on the snowy night when I was eating it! I topped it with some sliced avocado and I was good to go! Feel free to make a larger batch so you have leftovers for the week or freeze some for later!

Turkey & Veggie Chili 3


Nutrition: (for the entire recipe)

Calories: 282.7, Protein: 33.3g, Carbs: 32.5g, Fat: 1.6g (0g Saturated), Sodium: 84mg, Fiber: 11g* (Net Carbs: 21.5g)

*Another fiber packed meal!! Can’t beat that!




  • Maria
    Can you provide me with some links to GOOD and very healthy and low sugar/low calorie paleo blueberry treats and pumpkin treats? Things that are easy to make and do not require the splenda or baking stevia or something? Thanks. I love your recipes and would love your recommendations for something to use up my blueberries and pumpkin. (But I'm looking for healthy and simple). Protein powder recipes using whey are okay too.
    February 4, 2013
  • LOVE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    February 4, 2013
  • Luvena Cervantes
    OH YUMMY!!!! I am on a chili kick and made a FANTASTIC shredded turkey chili yesterday! Went down so good!! This looks great too. Pretty much the same way I made it just with shredded turkey breast and never tried okra buuuutttt.... hey maybe some KABOCHA!!!!!!! next time I think I will try adding in some yummm :0). Have a great Monday!! Love these single serve recipes!!
    February 4, 2013
  • reason #a million why we seriously need to be best friends.. Joshua & I watched Silver Linings this weekend too. I swear, great minds think a like :)
    February 5, 2013

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