Indian Summer Turkey Chili by The Lemon Bowl
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5 from 2 votes

Indian-Spiced Turkey and Vegetable Ragu

This hearty turkey and vegetable chili is packed with warm Indian spices that will have your taste buds begging for more.
Course Soup
Cuisine Indian
Keyword ragu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 264kcal
Author Liz Della Croce


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound ground turkey breast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne optional
  • 1 zucchini diced
  • 1 red pepper seeded and diced
  • 1 ear corn kernels removed
  • 2 cups chicken broth low sodium
  • 2 cups kale roughly chopped
  • 2 cups tomato sauce low sodium
  • brown rice - to serve
  • fresh cilantro and plain yogurt optional garnish


  • Heat olive oil in a large pan over medium high heat and add onion. Sautee until softened, about 3 minutes. Stir in garlic and cook 30 additional seconds to release flavor.
  • Add ground turkey and spices (salt through cayenne) to the pan. Use a wooden spoon to break down turkey as it browns, about 7-9 minutes.
  • Toss zucchini, red pepper and corn into the pan and continue to cook with the turkey until veggies soften, 4-5 minutes.
  • Pour chicken broth into the pan and use wooden spoon to scrap up any browned bits from bottom of the pan. Add kale and cook until wilted, 2-3 minutes.
  • Stir in tomato sauce and cook until warmed through, about 5 minutes. Check for seasoning at this point and adjust accordingly.
  • Serve over brown rice and garnish with fresh cilantro and plain yogurt if you wish.


Serving size is 1 1/2 cups. Nutrition facts do not include rice.


Serving: 1g | Calories: 264kcal | Carbohydrates: 25.4g | Protein: 31.6g | Fat: 5.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 4.8g | Cholesterol: 70mg | Sodium: 726mg | Fiber: 5g | Sugar: 9g