Ingredients:

  • 1 lb (450g) ground turkey
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, chopped
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 (15 oz / 425g) can kidney beans, drained and rinsed
  • 1 (15 oz / 425g) can corn, drained
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (14.5 oz / 411g) can diced tomatoes, with juice
  • 3 cups (710ml) low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 lime (Optional)
  • Fresh cilantro or parsley, chopped (for garnish) (Optional)

Instructions:

  1. Heat olive oil in the pot. Add ground turkey and cook, breaking it up, until browned. Drain off any excess fat.
  2. Add onion and garlic; cook until fragrant. Add carrots, celery, bell pepper, and zucchini. Cook until slightly softened.
  3. Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
  4. Pour in crushed tomatoes, diced tomatoes, chicken broth, black beans, kidney beans, and corn. Stir well.
  5. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until vegetables are tender and flavors have melded.
  6. Stir in lime juice (if using). Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with fresh cilantro or parsley.