No Bean Turkey Chili
This is a thick, meaty, veggie-packed chili made with sensitive tummies in mind!
As much as I love beans in my chili, they don’t always sit well in my stomach (“Beans, beans, they’re good for your heart….”).
This is really easy to make and doesn’t require a ton of ingredients. If you like beans, feel free to add them, or try one of my other chili recipes here and here.
This recipe was created by Laura Fuentes. I swapped out the beef for turkey (and used 1/4 lb less meat) and made some minor adjustments to the other ingredients. Feel free to use ground beef if you prefer! I also added a bit of water to mine to thin it out slightly (still super thick!).
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 lb ground turkey or ground beef!
- 2 cloves garlic, chopped
- 4 teaspoon olive oil
- 1.5 cups onion, diced about 1 large onion
- 1/2 cup celery, chopped about 1 stalk
- 1.5 cups carrots, peeled and diced about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Oregano
- 1 teaspoon salt
- 1 teaspoon Cayenne pepper optional
- 4 cups zucchini, diced about 2-3 medium zucchinis
- 1 15 ounce can tomato puree or tomato sauce
- 1 15 ounce can diced tomatoes
- 1/3 cup water
Ingredients
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Instructions
- Heat a large pot over medium heat. Add 2 teaspoons olive oil. Cook the turkey and garlic until cooked thoroughly and browned. Drain. Set aside.
- Add 2 teaspoons olive oil, onions, celery, carrots and seasonings to the pot. Stir in spices. Cook until translucent over medium-high heat, about 7-9 minutes. Once vegetables are mostly tender, add the zucchini and cook for another 3-4 minutes. Make sure to stir everything well.
- Add cooked turkey, tomato sauce and diced tomatoes to the pot and stir well. Bring to a boil, stirring frequently, reduce heat and simmer for 20-25 minutes. Stir every so often. Serve!
