Turkey & Carrot White Bean Chili

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Taralynn McNitt


  • 2 1/2 Cups Carrots Sliced (or sweet potatoes)
  • 1 Large Yellow Onion Chopped
  • 1 Large Zucchini Chopped
  • 2 Lbs Ground Turkey (or your choice of meat/crumbles)
  • 13 Oz White Kidney Beans (no salt added & drained)
  • 12 Oz Crushed Tomatoes
  • 6 Oz Peeled Tomatoes
  • 3 Tbsp Avocado Oil (or olive)
  • 6 Garlic Cloves Minced
  • 5 Tbsps Chili Powder
  • 5 Tbsps Cumin
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Sea Salt
  • 1/2 Tbsp Black Pepper (plus 1 tsp with meat)
  • 1 Tbsp Paprika
  • 1/2 Tbsp Crushed Red Pepper Flakes
  • 1 Tsp Ground Mustard
  • 1 Tsp Dried Oregano
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Honey


  1. Add ground turkey, minced garlic, 1 tsp of black pepper, and one tablespoon of avocado oil to a pan over high heat. Finely crumble up the meat while it cooks with a spatula. 

  2. In a separate pan, saute the onions, carrots, and zucchini with one tablespoon of avocado oil. 

  3. Once the vegetables and ground turkey are cooked, add them to a large pot with the rest of the ingredients. 

  4. Cook on medium-high until it forms a light boil. Turn the heat to low, cover, and continue to cook for an additional 20-25 minutes. Stay near and continue to stir! 

    When it's no longer liquidy, that means it's done! 

  5. When the chili is done, give it a taste test to make sure the flavors are just right! Don't be afraid to add some extra salt, garlic, honey, or whatever you think it needs!