This bean-free, paleo + whole 30 turkey chili is the bees knees. I’m talking super hearty from the copious amount of vegetables and ground turkey, smokiness from the smoked paprika, heat from the jalapeno and cayenne, and it comes together in the coziest bowl with lots of fresh toppings and….a dollop of coconut cream. No beans + coconut cream, whaat??
My sister and I are guilty of giving up things – like coffee, cookies candy – for lent despite both being non-religious, so when she suggested trying out Whole 30 in January, I was completely on board. I already partake in Dry January anway, so giving up dairy + grains + legumes + corn + soy + added sugar ++++++++ the list goes on, easy, right?
I wish I had a great story about it being really difficult and that I broke down and ate a ton of junk food (i do love cookies tho), but it’s actually turned out way more manageable than I thought! My fridge and counter tops have been overflowing with fresh fruits and vegetables since the beginning of the month and I haven’t binged on buttery popcorn and Tangfastics while I’m bored and watching Netflix. On top of that, my mood has been through the roof, I can’t remember the last time I had a brain fog, and I’m sleeping so much better. What’s the catch?
There isn’t one! Not surprisingly, being more conscious about what you’re putting in your body has some really positive results. Who knew?
Anyway, I’ll stop ranting about how great Whole 30 is, but if you’re thinking about trying it, go for it and I promise you won’t regret it!
So back to this chili. I decided to make this chili because 1) it fit the bill for being whole 30 compliant and 2) it’s January in Vancouver so it’s cold af outside and I wanted a big bowl of something hot to warm me up. I added a some chilled coconut cream (basically just throw a can of coconut cream in the fridge for a day) and I honestly think it tastes better than adding sour cream. It’s super versatile as well, so if you wanted to throw in more vegetables, go for it! If you can eat beans, feel free to add those in! If you’re into dairy, add back in some sour cream or creme fraiche! Do what you love, really.
Enjoy!
Bean-Free Turkey Chili
Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic, peeled
- 3 carrots, peeled
- 1 jalapeño
- 1 sweet potato
- 2 lbs ground turkey
- 28 oz can of diced tomato
- 1 tbsp tomato paste
- 1.5 cup stock
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp smoked paprika
- 1 tsp cayenne (optional)
- 3 bay leaves
- salt + pepper (to taste)
For Garnish
- jalapeño
- lime
- cilantro
- avocado
- chilled coconut cream
Instructions
- Dice onion, peppers, carrots, jalapeño and sweet potato. Set aside.
- Mince garlic and set aside.
- Heat up 1 tbsp olive oil in a large stock pot and saute onion, peppers, carrots, jalapeño until soft, 5-8 minutes. Remove from pan and set aside.
- In the same pot, brown ground turkey until no longer pink. Then, add back sauteed vegetables, raw diced sweet potato, uncooked minced garlic and stir.
- Add canned tomato, tomato paste, stock, and spices.
- Bring to a boil then reduce to a simmer for at least one hour. Flavor will continue to develop the longer it simmers.
- When ready to serve, spoon into bowls and garnish with chopped cilantro, fresh squeeze of lime, sliced jalapeño, avocado pieces and dollop of chilled coconut cream.