Bean-Free Turkey Chili

This bean-free turkey chili is packed with vegetables and is Paleo and Whole 30 compliant
Print Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course

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.