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Turkey Harvest Chili

Turkey Harvest Chili

Ingredients

  • 2 Tablespoons coconut oil or olive oil
  • 1 1/2 Pound ground turkey
  • 3/4 Cups chopped onion
  • 1 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper
  • 2 garlic cloves, minced
  • 1 medium green pepper, chopped
  • 2 Cups butternut squash, diced
  • 8 Ounces sliced fresh mushrooms
  • 1 can (28 ounces) fire roasted diced tomatoes
  • 12 Cups chicken broth
  • 1 Teaspoon dried Simply Organic basil
  • 1 Teaspoon dried Simply Organic oregano
  • 1 Teaspoon dried Simply Organic parsley
  • 1 Teaspoon dried Simply Organic thyme
  • 1 medium zucchini, chopped

Directions

Directions

In a large pot heat oil over medium-high. Add in ground turkey, onion, salt and pepper first to saute for 7 minutes stiring and breaking apart ground turkey with a wooden spoon.. Add in garlic, peppers, zucchini, butternut squash and mushrooms. Let saute for about 5 minutes. Add tomatoes with liquid, chicken broth, basil, oregano, parsley, thyme and zucchini. Cover and bring to a boil then remove cover and reduce to simmer for 10 minutes.

Nutritional Facts

Servings4

Calories Per Serving676

Folate equivalent (total)114µg29%


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Copycat Crockpot Trader Joe’s Vegetarian Harvest Chili

Obsessed with Trader Joe’s Harvest Chili? Looking to whip up a delicious family dinner on a budget? Make your own easy copycat crockpot Trader Joe’s harvest chili. (Say that three times fast!) This soup is vegetarian and so yummy.

A few weeks back we took the whole family to Trader Joe’s. My girls love trying all of the samples, and Scarlett practically jumped out of the cart when she saw they were handing out her favorite Trader Joe’s cornbread crisps. (I mean, have you had them? They’re unbelievable. Seriously, stock up while you can.) Anyhoo, they were actually serving the cornbread crisps with their Harvest Chili. I was blown away by that little sample. Packed with black beans, butternut squash, pumpkin, cauliflower, and sweet potatoes, this vegetarian chili was seriously good.

Now I’ll admit, I cringed a little at the $4.49 price tag for a little container of soup because that would feed mayyyybe one person, but I picked one up anyway, determined to figure out just how they made this ridiculously delicious soup.

You see, we eat A LOT of soup in our house, especially in fall and winter. Soup, in my mind, is the perfect family dinner. It’s inexpensive to make, easy to throw together, and everyone likes soup a.k.a., it’s a total crowd-pleaser.

Trader Joe’s always seems to nail it with the pumpkin products, and their Harvest Chili is no exception.

Described as a chili that’s made with black beans, butternut squash, cauliflower, sweet potatoes and simmered with pumpkin puree and chili spices, it tastes like a somewhat traditional vegetarian chili with a little hint of pumpkin. It’s really delicious, totally hearty, and like I said, I was determined to recreate it as an easy family meal.

I’m SO excited with how our version of copycat Trader Joe’s vegetarian Harvest Chili turned out, and even better, it can be made in a crock pot or Instant Pot.* Easy family dinner for the win!

UPDATE, February 2020: Now that Trader’s Joe’s Harvest Chili is no longer available because it is a seasonal item (i.e., Trader Joe’s only seems to sell it in the fall months), I am SO happy to have this recipe because we can make it all year long!

A little about my instant pot/crockpot obsession:

*Ever since getting our Instant Pot, I’ve sort of fallen down the rabbit hole of Instant Pot and crock pot (a.k.a., slow cooker) recipes. (Psst … I have a bunch of Instant Pot and slow cooker favorites saved to this board on Pinterest.) I’m amazed at how many amazing things you can make in a slow cooker, all while doing very little work.

If you haven’t yet scooped up an Instant Pot of your very own, it’s time.

These things are all the rage for good reason. Sometimes, I’ll really get into a kick and serve our family dinner out of our Instant Pot for weeks at a time. I’m talking never-ending simple dinners. And the best part: not one complaint from the family. I actually think the crockpot meals are my girls’ favorite meals.

On this little Instant Pot dinner recipe journey of ours, I’ve discovered a few GREAT recipes that our whole family loves, including our picky four year-old. Like slow cooker chicken vegetable quinoa soup, easy crockpot tortilla-less creamy chicken enchilada soup, and 3-ingredient Trader Joe’s thai coconut curry chicken. And today, I’m sharing the latest hit in our house: this copycat Trader Joe’s vegetarian harvest chili.

This vegetarian harvest chili is hearty and filling, and so fragrant with all of those delicious chili spices. It’s easily a one-pot meal, and I tend to make A LOT to guarantee leftovers. Soup is one of those things that always tastes even better the next day.

The beauty of any chili, is you can really spice it to your liking. For instance, I love adding a little cinnamon and nutmeg to our chilis, but if that’s not your thing, skip it. If you like your chili a little spicier, add in a bit more chili powder and/or cayenne pepper. If you loathe cilantro, don’t even add it. Customize your chili to just the way you like it!

You can also control how broth-y (soup-y?) your chili is by adding additional broth if you like your chili to have a bit more liquid. Otherwise, if you want to keep this mostly chili-like, stick to the measurements in the recipe below.


Recipe Summary

  • 2 pounds ground turkey
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ¼ cup red wine
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (Optional)
  • 2 bay leaves

Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.


Recipe Summary

  • 1 pound ground turkey
  • ½ cup diced onion
  • 1 clove garlic, minced
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup medium salsa
  • 1 cup chipotle barbeque sauce
  • 1 (4 ounce) can chopped green chilies
  • 1 cup corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon chili powder
  • 1 tablespoon dried cilantro
  • ½ teaspoon salt
  • 1 cup fat-free sour cream, for garnish (Optional)

Heat a large, nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink, about 10 minutes. Pour in the tomatoes, salsa, barbeque sauce, green chiles, corn, and black beans. Season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the flavors develop, 1 to 3 hours. Serve with a dollop of sour cream on each serving.


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How to make Turkey Chili

Crockpot Turkey Chili:

  1. Cook the meat: even though this is a slow cooker recipe we want to cook the meat first in a skillet. Along with the onions to soften them. Then we can add that to the slow cooker.
  2. Add all other ingredients to the slow cooker. Then we can let this cook together for the rest of the day.

Turkey Chili on the Stovetop:

The great thing about this recipe is that it can also be made in a large pot on the stovetop. As a 30 minute, one pot meal. Meaning it’s quick, easy and less dishes.

  1. Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook also.
  2. Once the meat is cooked and the onion is softened, drain any excess moisture.Add the garlic and allow it to cook for an additional 30 seconds.
  3. Add all the other ingredients. Bring the chili to a simmer and allow to cook for about 10-15 minutes. Serve and top with all your favorite toppings!


Turkey Chili is a hearty comfort food, while also being lower in fat than other chili recipes (like my super popular Classic Beef Chili). Plus it takes a total time of under 60 minutes, making this the perfect weeknight Tex-Mex dinner recipe! You can make this in a large dutch oven on the stovetop, or in the slow cooker. The slow cooker may take longer, but it cooks this chili low and slow, which is perfect for developing the flavors.

This turkey chili recipe can be made even healthier with veggies like bell peppers, carrots, mushrooms, or zucchini. You can add more or less chili powder depending on how much flavor you like, and more cayenne for heat. Or if you’re in a rush, just use a pre-made packet of chili seasoning instead of chili powder!


Leftover Turkey Chili

I got the most delicious chili recipe for you all today and it’s made with leftover turkey meat. Because it’s an annual struggle for us – what to do with all the leftover turkey meat? So I have no doubt you guys are in the same boat. Well, think no more.

This chili is super (duper) easy to make. Even though by the look of the ingredient list it may seem like it’s a lengthy recipe but honestly you’ll be dumping and stirring practically the entire time.


Crockpot Autumn Harvest Turkey Chili

I am a HUGE fan of chili! And this Crockpot Autumn Harvest Turkey Chili from my friend Linda at Meal Planning Maven is a GREAT recipe! Packed with lean ground turkey, tons of veggies and beans, this one not only tastes amazing but is healthy for you too! Win win my friends! Oh and be sure to check out some of her other recipes like her Pan Roasted Green Beans with Caramelized Onions and her Steak Fajita Naan!

When the weather cools off I just can’t get enough of warm, comforting meals like this Autumn Harvest Turkey Chili. This one would also be perfect for any Football Sunday gathering! Have fun with as Linda did, with a great selection of add ons so that everyone can personalize their bowl of chili!


Low-carb ground turkey chili

Ingredients

  • ¼ cup 60 ml olive oil
  • 1½ lbs 650 g ground turkey or ground beef
  • 4 4 garlic clove, minced garlic cloves, minced
  • 15 oz. (1¾ cups) 425 g (425 ml) crushed tomatoes
  • 1 cup 240 ml water
  • 6 oz. 170 g tomato paste
  • 2 tbsp 2 tbsp chili powder
  • 2 tsp 2 tsp ground cumin
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp red pepper chili flakes (or more if you like it hot)
  • 1 (7 oz.) 1 (200 g) medium zucchini , diced

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Optional cooking methods

The chili can be prepared early and allowed to cook in the slow cooker for 6 to 8 hours on low. The zucchini would then be added during the last half hour of slow cooking on low.

To speed up the cooking time, an electric pressure cooker can be used. After browning the meat on the sauté setting, add in the other ingredients (except the zucchini) and allow it to cook at high pressure for 15 minutes, then do a quick pressure release. Add in the zucchini and cook at high pressure for 10 minutes then do another quick pressure release. Then zucchini will be cooked and the chili ready to serve.

Along with sour cream, feel free to also serve with grated cheddar cheese or diced green onion on top.


Watch the video: Chilizüchter in Europas größter Chili-Zucht: Scharfe Vielfalt von Chilis. Gut zu wissen. BR (December 2021).