Turkey Chili with Veggies

By Cindy H.

This week’s main dish for Cindy’s senior community lunch was a mild turkey chili packed with veggies! Since many of the seniors prefer less spice, Cindy kept this version gentle on the palate. But if you like a kick, she suggests tossing in a few Gleaners hatch chile peppers and doubling (or tripling!) the spices for some extra heat.

This recipe is wonderfully flexible, swap in what you have on hand! Try ground beef instead of turkey, yellow onions for red, or a mix of beans for extra color and texture. When it comes time to top your chili, consider adding shredded cheese, chopped green onions, avocado, or bacon from Gleaners in addition to what Cindy uses.

True to Gleaners’ spirit, Cindy used ingredients gathered from multiple community sources. The result? A nourishing meal that fed 15 seniors and still plenty for leftovers to freeze for later. For a family serving, divide this recipe in half or thirds.

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Turkey Chili with Veggies 🌶️🫘

Ingredients

From Gleaners

• ⅓ cup canola oil

• 2 large red onions, chopped

• 1 bell pepper (any color), chopped

• 3 lbs ground turkey

• 1 lb sour cream

• 15+ packets Tabasco pepper sauce

• 15+ packets mild taco sauce

• 15 small plastic bowls

• 15 napkins

• 15 plastic spoons

From the Garden

• 1 bell pepper (any color), chopped

• 6 cloves garlic, minced

• ¼ cup parsley, chopped

• 18 sprigs thyme, finely chopped

• 5 large tomatoes, chopped

From SNAP

• 6 medium carrots, peeled and sliced into ½-inch rounds

From Buy Nothing

• 3 Tbsp chili powder

• 1 Tbsp salt

• 1 tsp ground cumin

• ½ tsp cayenne pepper

  
  

From the Community Free Bench

• 3 (15-ounce) cans tomato sauce

• 2 lbs dry small red beans

  
  

From Cindy’s Kitchen

• 2 quarts homemade turkey broth (made with leftover turkey from Buy Nothing)

  
  

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Instructions

1. In a large stockpot, rinse beans, remove broken beans, and soak overnight in 5 quarts water.

2. Drain beans, add 5 quarts fresh water, cover, bring to a boil, then reduce heat to medium-low. Simmer for 90 minutes or until tender. Drain and set aside.

3. Heat oil over medium heat. Add onions, peppers, and carrots; sauté 8–10 minutes or until onions are translucent.

4. Add ground turkey and cook until browned.

5. Stir in minced garlic, chopped parsley, thyme, chili powder, salt, cumin, and cayenne pepper.

6. Add chopped tomatoes, tomato sauce, turkey broth, and cooked beans. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

7. Serve with sour cream, pepper sauce, and mild taco sauce.

   
   

Serves ~15

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💛 Cindy’s Turkey Chili with Veggies is another great example of how Gleaners members turn shared ingredients into meals that nourish and connect our community.

✨ Have a recipe you’d like to share? Send it to media@gleanerscc.org for a chance to be featured on our blog!