I hope you’re not too turkeyed-out from Thanksgiving, because this chili really deserves a place on your cold weather menus.

When the first cold snap sends me into my dresser to dig out my favorite bulky sweater and hand-knit scarves, I know that it’s time to pull out the old Dutch oven and get busy making soup. As the snowflakes start to fall and the trees shiver with their naked branches, there is nothing more comforting than a pot of simmering soup on the stove.

Come March, I’ll probably look at this recipe and cringe. Not another bowl of stewed vegetables! But for now, with the chill of winter setting in and the light fading earlier each afternoon, I’ll happily cozy up to a bowl of stew any night of the week. As we prepare for the holidays, soups and stews offer the perfect opportunity to load up on vegetables and focus on healthy eating amidst the cookie exchanges, cocktail parties, and giant holiday feasts.

This chili packs a big nutrient punch with lean protein from the turkey and cancer-kicking antioxidants from all of the veggies. It freezes well, too. Serve the chili on it’s own for a warming meal, or pair it with Fresh Basil & Jalapeno Cornbread Muffins for a special treat.

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A Quick Reminder…

Don’t forget to enter to win a signed copy of my cookbook here for A Gluten-Free Holiday. There is just one day left to enter! Join us on Thursday at Diet, Dessert, and Dogs for healthy gluten-free breakfast and brunch recipes, just in time for the holidays.

Turkey & Winter Vegetable Chili

Serves 4 – 6

1 tablespoon extra-virgin olive oil

1 pound lean ground turkey, preferably organic

½ pound parsnips, peeled and cut into ½-inch pieces

2 cups bite-sized cauliflower florets

2 carrots, peeled and chopped

½ medium onion, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

4 garlic cloves, finely chopped

1 (14 ½-ounce can) diced tomatoes

2 ½ – 3 cups water

4 cups chopped kale (stems removed)

Sea salt and black pepper, to taste

Chopped fresh parsley, for garnish (optional)

Heat the olive oil in the bottom of a large pot or Dutch oven over medium heat. Add the turkey and cook, breaking up with a utensil, until no longer pink. Add the parsnips, cauliflower, carrots, and onion. Cook covered, stirring occasionally, for 8 minutes.

Add the chili powder, cumin, and garlic. Stir for 1 minute. Add the tomatoes and water. Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 10-15 minutes or until the vegetables are tender. Stir in the kale and cook for 2-3 minutes to wilt. Season to taste with salt and pepper.

Garnish bowls of the chili with parsley, if using.

Looking for more healthy recipes? Then you’ll definitely want to check out Slightly Indulgent Tuesday!