Chili with Greenhouse Vegetables

Lean and hearty! Try this flavorful chili that can be eaten on its own or topped off on nachos, burritos, bratwurst – the list goes on and on!


  • 2 tbsp extra virgin olive or canola oil, separated
  • 1 lb ground turkey
  • 1 yellow onion, trimmed, peeled, and medium diced
  • 1 red, yellow, and orange GREENHOUSE bell pepper, trimmed, sliced, and medium diced
  • 1 tbsp tomato paste
  • 1 tbsp ground chili pepper
  • 1 tsp ground cumin seed
  • 1 tsp red chili flakes, plus more for garnish
  • 4 cups vegetable stock
  • 3 cups GREENHOUSE on-the-vine tomatoes, stemmed, peeled and diced
  • 1 cup GREENHOUSE cherry or grape tomatoes, sliced in half
  • 2 cups red kidney beans, soaked overnight to hydrate if dried, or drained and rinsed if canned
  • 3 fresh bay leaves
  • flaked sea salt and fresh ground black pepper to taste


  1. Preheat a heavy-bottom or cast-iron pot over medium-high heat, add 1 tbsp olive oil. Add ground turkey to the pan, season with salt and pepper, sauté until nicely browned. Remove turkey from the pan, and set aside.
  2. Return the pan to the heat, add 1 tbsp olive oil. Add onion and bell peppers, sauté until fragrant and browned, approximately 5-7 minutes.
  3. Move vegetable mixture to one side of the pan, add tomato paste, sauté until fragrant and browned. Add chili pepper, cumin, and red pepper flakes, sauté until fragrant, stir to combine, deglaze pan with 1/2 cup of stock.
  4. Add the rest of the stock as well as the tomatoes, beans, cooked turkey, and bay leaves; reduce temperature to medium. Cook uncovered, stirring occasionally until desired consistency for approximately 45 minutes.
  5. Disregard bay leaves, check seasoning and adjust. to suit your taste.


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