Warm, hearty and packed with flavor, this turkey chili is the perfect make-ahead meal for a cozy weekend. Lean ground turkey and two types of beans provide plenty of protein, while carrots, zucchini and tomatoes add color, flavor and valuable nutrients. A touch of cocoa powder adds unexpected depth without making the chili taste sweet.
How This Dish Comes Together
This hearty turkey chili starts with a simple base of tender onions and carrots gently cooked in olive oil, followed by lean ground turkey, zucchini, and garlic for layers of savory flavor. Tomato paste, chili powder, cumin, and smoked paprika add warmth and depth, while crushed tomatoes, diced tomatoes, two kinds of beans, and chicken bone broth create a rich, satisfying chili. A small amount of unsweetened cocoa powder brings an unexpected savory richness to the pot. After a gentle simmer allows the vegetables to soften and the flavors to come together, each bowl can be customized with creamy Greek yogurt, shredded cheddar, avocado, fresh cilantro, scallions, and a squeeze of lime.
Why This Dish Is Supportive for Pancreatic Cancer Patients
Weekend Chili offers a comforting combination of protein, carbohydrates, vegetables, and nourishing fats in an easy make-ahead meal. Ground turkey, beans, and optional Greek yogurt contribute protein, while tomatoes, carrots, and zucchini provide a variety of vitamins, minerals, and antioxidant compounds. Olive oil and avocado can add calorie-dense unsaturated fats, which can be especially useful when maintaining weight is a priority. Because the toppings can be adjusted individually, each serving can be tailored to appetite, taste, and tolerance, while leftovers make nourishing meals easier on days when cooking feels like a challenge. For anyone experiencing digestive discomfort or difficulty tolerating fiber, the beans and vegetables can be adjusted or a gentler, lower-fiber option may be more appropriate.
Why We Love This Recipe
* This balanced, satisfying chili delivers protein, carbohydrates, healthy fats and fiber in every bowl.
* Ground turkey, beans and optional Greek yogurt provide protein to support strength and muscle maintenance.
* Beans and vegetables offer fiber to support digestive health when tolerated.
* Tomatoes contain antioxidants, including lycopene.
* Olive oil and avocado provide nourishing unsaturated fats.
* The toppings allow each person to adjust the flavor, texture and nutritional content to meet their needs.
* Chili stores and reheats well, making it a convenient option for days when cooking feels difficult.
Watch the Episode
Weekend Chili
This balanced, satisfying chili delivers protein, carbohydrates, healthy fats and fiber in every bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 1⁄2 pounds 93% lean ground turkey
- 1 zucchini, diced small
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can diced tomatoes
- 2 cups chicken bone broth
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black or pinto beans, drained and rinsed
- 1 teaspoon unsweetened cocoa powder
- salt & pepper
- plain Greek yogurt (OPTIONAL)
- shredded cheddar cheese (OPTIONAL)
- diced avocado (OPTIONAL)
- chopped cilantro (OPTIONAL)
- sliced scallions (OPTIONAL)
- lime wedges (OPTIONAL)
Directions
- Drain and rinse the beans. Prepare the onion, carrots, zucchini and garlic, and measure the remaining ingredients. If using toppings, shred the cheddar, dice the avocado, chop the cilantro, slice the scallions and cut the limes into wedges. Toss the avocado with a squeeze of lime to help prevent browning.
- Heat the olive oil in a large Dutch oven over medium-low heat. Add the onion and carrots and cook for 5–7 minutes, until they begin to soften.
- Add the ground turkey. Cook, breaking it into small pieces with a spoon, until it is no longer pink.
- Add the zucchini and garlic and cook for another 2–3 minutes.
- Stir in the tomato paste, chili powder, cumin and smoked paprika. Cook for about 1 minute, just until fragrant.
- Add the crushed tomatoes, diced tomatoes, bone broth, beans and cocoa powder. Stir to combine.
- Bring the chili to a gentle boil. Reduce the heat and simmer uncovered for 25–35 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
- Taste and adjust the salt, pepper and seasonings as needed. Ladle into bowls and serve with your choice of toppings.
Tips
Make It Work for You
To add calories and healthy fats: Top generously with avocado, shredded cheese and full-fat Greek yogurt. A drizzle of olive oil can also provide additional calories without adding much volume.
If you need less fiber: Beans, vegetables and tomato skins can make this recipe difficult to tolerate during certain periods of treatment or digestive discomfort. Consider choosing a lower-fiber Care Kitchen recipe made with pasta, rice or another easier-to-tolerate carbohydrate.
For a milder version: Reduce the chili powder and smoked paprika according to your taste and tolerance. Serve without scallions or lime if strong or acidic flavors are uncomfortable.
Individual nutritional needs can change throughout cancer treatment. Speak with your medical team or a registered dietitian for recommendations based on your symptoms and treatment plan.
