Vegetable Turkey Chili

This chili is SO good!  It is the perfect thing to warm you up during these last few weeks of winter.  It is loaded with good-for-you ingredients and will satisfy any appetite.  A couple key things in the recipe are what make this chili taste so great; the fresh salsa and the fresh squeezed lime juice added at the end.  So be sure to include both of those things! 

Vegetable Turkey Chili

Ingredients

2 (14.5 ounce) cans diced tomatoes, undrained

16 ounce container fresh salsa (I used Jack's Special medium salsa)

1 (15 ounce) can dark red kidney beans, undrained

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

1.2 pounds extra learn ground turkey

1 cup carrots, peeled and chopped

1 medium size zucchini, peeled and chopped 

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

12 ounce bag frozen corn

3/4 cup sweet onion, chopped

1/2 tablespoon garlic, minced

juice of one lime

Spice Mixture:

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground oregano

1 tablespoon seasoned salt

1 teaspoon instant minced onion

1/4 teaspoon instant minced garlic

Directions

Combine turkey, onion and garlic in a large dutch oven.  Cook turkey until done (there will be no need to drain any fat if you use extra lean ground turkey).  Add the rest of the ingredients, including the spice mixture, except for the lime juice.  The chili will be very chunky at this point.  Let simmer for 45 minutes to one hour.  At this point, the chili should be the perfect consistency.  Add the juice of one lime and stir.  Serve and enjoy!