The Perfect Weeknight Turkey Chili

Credit: The Official MIND Diet

As the weather cools down, few meals hit the spot like a hearty bowl of chili. This turkey chili brings all the comfort of a classic recipe — with a healthy twist that fits beautifully into the MIND diet, a brain-boosting eating plan shown to support memory and cognitive health. Packed with lean ground turkey for protein, beans for fiber, and antioxidant-rich vegetables like squash and tomatoes, every spoonful helps fuel both body and mind.

In honor of Alzheimer’s Disease Awareness Month, this dish is a reminder that eating well can be a simple act of self-care for long-term brain health. The MIND diet emphasizes nutrient-dense foods like beans, poultry, olive oil and leafy vegetables — all of which make an appearance in this one-pot meal. Whether you’re cooking for the week or settling in for a cozy night at home, this turkey chili delivers comfort you can feel good about — warm, nourishing and good for your brain.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 pound ground turkey

• 1 tablespoon dried oregano

• 1 tablespoon ground cumin

• 2 teaspoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1⁄4 teaspoon salt

• 2 garlic cloves, chopped

• 1 small yellow onion, finely chopped

• 2 cups diced yellow squash or zucchini (or corn)

• 2 (15-ounce) cans fire-roasted tomatoes

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (4-ounce) can green chiles (mild or hot), drained

• 1 cup low-sodium chicken broth, plus 1 cup water

Optional fall addition: 1/2 cup pureed pumpkin

Directions

1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the turkey and cook until lightly browned and mostly cooked through, 4 to 7 minutes.

2. Add the oregano, cumin, chili powder, garlic powder, onion powder and salt. Stir to coat the turkey and cook for another 2 minutes. Transfer the turkey to a bowl.

3. Add the onion and squash to the pot and cook for 3 to 5 minutes, until slightly tender and lightly browned. Return the turkey to the pot, along with the fire-roasted tomatoes with their juices, black beans, pinto beans, chiles and broth (and optional pumpkin). Mix well. Turn the heat down to medium-low and cook at a gentle simmer for 20 minutes.

This recipe was originally published by The Official MIND Diet.