Chipotle Turkey Vegetable Chili


  • 1 pound organic or pastured ground turkey (dark meat is higher in iron)

  • 1 large white onion, coarsely chopped

  • 2 bell peppers (any color), cut into 1-inch pieces

  • 3 large carrots, chopped into bite-size pieces

  • 1 pound green beans, cut into one-inch pieces

  • 3 tablespoons avocado oil

  • 1 teaspoon to tablespoon chili powder (your preference)

  • 1 teaspoon chipotle chili powder

  • 1 teaspoon coconut sugar

  • 1 (28-ounce) can whole tomatoes in juice (Jovial or Muir Glen are good brands)

  • 1 (15.5-ounce) can black beans, rinsed and drained (optional)

  • 1 cup lima beans, frozen and thawed

  • 1/2 cup water

Accompaniments: sliced avocado; lime wedges, chopped cilantro


  1. Heat one tablespoon oil in heavy medium pot over medium heat. Brown ground turkey and scoop out with a slotted spoon onto a plate. Set aside.

  2. Cook onion and peppers and other vegetables in leftover oil in the pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute.

  3. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.

  4. Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serve with desired accompaniments and enjoy!

NOTE: This is a great recipe to sub-in frozen vegetables to save time!


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.