Turkey Chili with No Beans
A Healthy Turkey Chili recipe that is made with no beans! Delicious and easy to make in the crockpot or instant pot. Paleo & Whole30 too!
Servings: 8 people
Calories: 225kcal
Ingredients
- 2 lbs ground turkey
- 2 tablespoons olive oil
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1 cup diced red bell peppers
- 1 cup minced carrots
- 28 oz canned crushed tomatoes low salt if necessary
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon optional
- ¼ teaspoon red pepper flakes optional
Instructions
Crockpot Instructions:
- In a large sauté pan, heat the olive oil. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Add the cooked turkey/onion/garlic mixture to the crockpot. Stir in carrots, bell peppers, crushed tomatoes and dried spices.
- Stir all of the ingredients together in the crockpot until thoroughly combined
- Cook on low for 6-8 hours or high for 4-6 hours. (Low is recommended) Stir every hour or so if you can. Serve over rice or cauliflower rice.
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 10 minutes. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Stir in carrots, bell peppers, crushed tomatoes and dried spices. Important step only for the instant pot: Add 1 cup of water, then stir again.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Serve over rice or cauliflower rice.
Stovetop Instructions:
- In a large pot, heat the olive oil. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Stir in carrots, bell peppers, crushed tomatoes and dried spices until thoroughly combined.
- Turn the heat to medium and bring the chili to a simmer. Cook over low-medium heat for 30 minutes to 2 hours stirring every 10-15 minutes.
- Serve over rice or cauliflower rice.
Video
Notes
Instant Pot Instruction Note:
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
- Make sure your Instant Pot pressure is set to sealing.
Nutrition
Serving: 1.5cups (approx) | Calories: 225kcal | Carbohydrates: 15g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 363mg | Potassium: 902mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3586IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg
