This Hearty Turkey Chili without tomatoes still maintains it’s flavour and heartiness, but with less acidity. This is a great recipe for those with inflammation, or intolerant to nightshades. It is surprisingly creamy and I am about to share the secret to how I make it and why it is a family fave chili recipe.
Why you will love this chili recipe
- Tomato-free: Perfect (and necessary) for those with inflammation or cannot tolerate nightshades
- Has minimal ingredients, yet still high in protein and fibre
- Is a one pot meal!
- Is cutomizable with different vegetables and protein
- Can make vegan, if desired
- Is quick to prep
- A lean chili that checks boxes for a heart-healthy meal
- Hearty and satiating
Equipment you will need
A blender or immersion blender to puree the beans with broth
A large pot with lid or Dutch oven
Ingredients you will need
- 3 Tbsp olive oil
- 2 cans white kidney or cannelini beans (540ml each)
- 2 1⁄4 cups chicken broth
- 1 pound lean ground turkey
- 1⁄2 yellow onion (diced)
- 4 mushrooms (sliced)
- 2 cups broccoli florets (fresh or frozen)
- 1 large carrot (diced or chopped)
- 1 cup kernel corn (fresh or frozen)
Spices
- 1⁄2 tsp oregano
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp sea salt
- 1⁄4 tsp cumin
- 1⁄2 tsp cayenne pepper
- 1 tsp red chili flakes
How to make this tomato-free chili
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr
Servings:6
- Warm a couple of tablespoons of olive oil in a large ceramic pot on low heat
- While the pot is warming up, drain and rinse one can of white kidney beans and add it to a blender, along with 2 cups of chicken broth. Puree for 30 seconds and set aside for later (this is your thickening agent for the chili!)
- In the warmed pot, brown the ground turkey meat, breaking it up as it cooks
- Once the meat is almost cooked through, add in the diced onions and cook until translucent
- Add in the diced carrot, 1/4 cup of chicken broth, and put a lid on the pot. Let it steam the carrots for 5 minutes so that they soften
- Add in chopped mushrooms, broccoli florets, 1 cup of canned or frozen corn, a second can of drained and rinsed white beans, the spices, and the pureed beans from the blender. Stir everything together, reduce the heat to a simmer, lid the pot and let it all cook for 45 minutes. Add more broth to thin, if needed
- Serve with toppings of choice: diced avocado, grated cheese, lime wedges, sour cream or Greek yogurt, chives or green onion, tortilla chips
