Chili Soup with Vegetables and Ground Turkey Recipe

A Nourishing, Flavor-Packed Bowl for Every Season

Few dishes are as comforting, reliable, and endlessly adaptable as a good bowl of chili. It’s the kind of meal that fills a kitchen with warmth, invites friends to linger a little longer at the dinner table, and nourishes both body and spirit. Whether it’s a snowy winter night or a breezy fall afternoon, chili soup has earned its place as a timeless favorite across kitchens and cultures.

But in this particular recipe, we’re giving chili a wholesome twist—replacing heavy meats with lean ground turkey and enriching it with a colorful medley of vegetables. The result is a vibrant, filling, and nutrient-dense chili soup that doesn’t sacrifice the bold, rich flavors that make chili so beloved.

Why Chili Soup?

Let’s start with what makes chili soup distinct from traditional chili. While classic chili is often thicker and more stew-like—with meat and beans suspended in a deeply reduced sauce—chili soup is lighter, brothier, and filled with a wider variety of vegetables. It’s the perfect hybrid: hearty enough to feel like a meal, yet hydrating, digestible, and perfect for those who prefer a spoonable, soupy texture.

This style of chili:

• Emphasizes fresh vegetables and balanced seasoning.

• Can be made in large batches and freezes beautifully.

• Offers plenty of flexibility for dietary needs (gluten-free, dairy-free, low-fat, low-carb, etc.).

• Works equally well as a weeknight meal or a meal-prep staple.

In this version, lean ground turkey adds satisfying protein without the heaviness of beef. It blends beautifully with a rainbow of veggies—think bell peppers, carrots, zucchini, tomatoes, beans, and sweet corn—all simmered together in a chili-spiced broth that’s cozy without being overly rich.

A Dish Rooted in Tradition—Adapted for Today

The roots of chili trace back to early Indigenous and Mexican cooking traditions, where chiles were blended with meats and beans to create nourishing, spiced stews. Over centuries, this dish evolved in countless directions—from Texas-style “no-bean” chili to Cincinnati’s cinnamon-laced variety, to vegetarian chilis with lentils and tofu.

Our vegetable-loaded ground turkey chili soup is a modern evolution—embracing wellness trends without letting go of chili’s essence: spice, savor, and heartiness. It’s a nod to tradition but also a response to how we eat today: cleaner, leaner, and more mindful.

Why You’ll Love This Version

If you’ve ever made chili and found it either too heavy or too bland, this recipe solves both issues. It’s balanced, meaning:

• Enough protein to keep you full (hello, turkey and beans).

• Enough vegetables to keep things bright and fresh.

• Enough spice and seasoning to give it that chili soul.

But this isn’t just healthy—it’s deeply flavorful.

Here’s what makes it stand out:

• Lean ground turkey keeps things light but meaty.

• Smoked paprika, cumin, and chili powder create complex warmth without overwhelming heat.

• Multiple veggies give each bite texture, color, and nutritional value.

• It can be made in one pot, with minimal prep and cleanup.

• Freezer-friendly, kid-friendly, and easy to customize with what you have on hand.

Whether you’re feeding picky eaters, meal prepping for the week, or cooking for a crowd, this chili soup meets you where you are.

The Nutritional Powerhouse

This chili soup isn’t just easy on the waistline—it’s a genuine nutritional powerhouse.

• Ground turkey is high in protein, low in saturated fat, and rich in selenium, zinc, and vitamin B6.

• Beans are an excellent source of fiber, plant-based protein, and slow-burning carbs.

• Vegetables like carrots, peppers, and zucchini provide essential antioxidants, vitamins A and C, and minerals like potassium and magnesium.

• Spices such as chili powder and cumin aren’t just flavorful—they’re anti-inflammatory and aid digestion.

With just the right balance of macronutrients and micronutrients, this chili soup delivers comfort and wellness in every bowl.

Meal Prep and Freezer Gold

If you’re someone who plans meals ahead or likes to cook in large batches, this soup is a dream. One batch can easily be stretched across several meals:

• Lunches throughout the week

• Dinner served over rice or cauliflower rice

• Topped with avocado, cheese, or Greek yogurt for a filling post-workout bowl

• Frozen in individual portions for easy grab-and-go meals

It reheats beautifully—flavors deepen as it sits—and it adapts well to both stovetop and slow cooker methods.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Before you begin cooking, take 10–15 minutes to gather and prepare all your ingredients. This will ensure a smooth cooking process and help prevent errors or forgotten components.

Chop the vegetables:

• Dice one medium yellow onion

• Peel and chop two carrots

• Dice two celery stalks

• Core and chop one red bell pepper and one green bell pepper

• Dice one zucchini (optional but recommended for added texture)

• Mince three to four garlic cloves

Drain and rinse the beans:

• Open and rinse one can of kidney beans and one can of black beans (or pinto beans). Set aside to drain.

Measure the spices:

• In a small bowl, mix together your spice blend: two tablespoons chili powder, one tablespoon cumin, one teaspoon smoked paprika, and a pinch of cayenne or crushed red pepper (optional for heat). Add salt and pepper to taste, but adjust later based on your broth and tomato products.

Open the canned goods:

• Open one can (28 ounces) of crushed tomatoes and one can (14–15 ounces) of diced tomatoes.

Prepare the ground turkey:

• If it’s not pre-portioned, weigh out approximately one pound of lean ground turkey (93% lean is ideal). If using frozen ground turkey, thaw fully before beginning.

Set out remaining ingredients:

• Four cups of low-sodium chicken broth

• One to one and a half cups of corn (frozen or canned, drained)

• Lime, fresh cilantro, optional toppings like Greek yogurt, shredded cheese, or avocado

Step 2: Brown the Ground Turkey

Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of olive oil. Once the oil is shimmering but not smoking, add the ground turkey.

Use a wooden spoon or spatula to break the meat apart as it cooks. Allow it to brown on one side for 2–3 minutes before stirring—this adds depth of flavor.

Cook the turkey for about 6 to 8 minutes, or until it is no longer pink and is beginning to develop a light golden color. Season it lightly with salt, pepper, and a half teaspoon of cumin while browning.

Once fully cooked, use a slotted spoon to transfer the meat to a clean plate. Leave the juices and any browned bits in the pan—this base will help flavor the vegetables in the next step.

Step 3: Sauté the Aromatic Vegetables

Reduce the heat to medium. If the pot seems dry, add a second tablespoon of oil. Add the diced onion, celery, and carrots. Sauté for 5 to 6 minutes, stirring frequently, until the vegetables begin to soften and take on a little color.

Next, add the chopped bell peppers. Continue to cook for another 3 to 4 minutes. These vegetables should soften slightly but still retain structure—they will finish cooking in the simmering phase.

Add the minced garlic and sauté for 30 to 60 seconds more, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.

Optional: If using zucchini or poblano pepper, you may stir them in at this stage or reserve them for later if you prefer a firmer texture.

Step 4: Add Spices and Tomato Paste

Push the vegetables to the sides of the pot to create a small well in the center. Add the dry spice blend directly into the well: chili powder, cumin, smoked paprika, and optional red pepper flakes or cayenne.

Toast the spices for 30 seconds to 1 minute, stirring constantly. This brief step helps “bloom” the spices, releasing their oils and amplifying their flavor.

Add one to two tablespoons of tomato paste (optional but highly recommended for a deeper umami profile). Stir well to coat the vegetables and toast the paste for 1 to 2 minutes, until the color deepens and a sweet, roasted aroma develops.

Step 5: Deglaze and Add Liquids

Pour in a small amount of the chicken broth (about half a cup) and use your spoon to scrape the bottom of the pot, lifting any flavorful browned bits into the mixture.

Then add the rest of the liquids:

• The remaining chicken broth

• Crushed tomatoes

• Diced tomatoes with their juices

Stir in the drained beans and corn. Return the cooked ground turkey to the pot. Mix thoroughly until all components are evenly distributed.

At this stage, taste the broth and adjust seasoning with additional salt or pepper as needed.

Step 6: Simmer

Bring the mixture to a gentle boil, then reduce the heat to low or medium-low. Cover the pot loosely, allowing some steam to escape, and let the chili soup simmer for 30 to 40 minutes.

During this time, the flavors will meld and the vegetables will soften. Stir the soup occasionally to prevent sticking, especially if using a thicker pot or Dutch oven.

Optional: For a slightly thicker texture, you can blend 1 to 2 cups of the soup using an immersion blender, then stir it back in. Alternatively, mash some beans against the side of the pot to thicken naturally.

Step 7: Add Delicate Vegetables and Finishing Touches

In the final 10 minutes of cooking, add any softer or quicker-cooking vegetables, such as zucchini or chopped spinach, if you haven’t already. Stir them into the soup and allow them to soften gently without becoming mushy.

Turn off the heat and stir in a tablespoon or two of fresh lime juice for acidity and brightness. Add half a cup of chopped fresh cilantro, saving some for garnish if desired.

Taste again. This is the final adjustment point—add salt, pepper, or more lime juice if needed.

Step 8: Serve

Ladle the chili soup into deep bowls. It can be served on its own or over rice, quinoa, or even baked sweet potatoes for a heartier meal.

Offer garnishes on the side, such as:

• Fresh avocado slices

• Greek yogurt or sour cream

• Shredded cheddar or Monterey Jack cheese

• Crushed tortilla chips or cornbread

The soup is best served hot and fresh, but it also improves after resting overnight in the refrigerator as the flavors continue to develop.