Turkey Chili with a twist, substitute bell peppers for kidney beans! On a cold winter's day, there is nothing better than making Chili in the crockpot first thing in the morning and letting it simmer all day. What's even better is taking the Chili that you let simmer all day long and putting it on a hot baked potato. This twist on Chili does not include any beans. For the longest time, I added a variety of beans: black beans, dark red kidney beans, light red kidney beans, white navy beans, and chickpeas (and yes, I was usually making a large batch).
How to Make Turkey Chili:
Last year I started to add cut Potatoes or Sweet Potatoes to the Chili as a substitute for all those beans. I found that the potato would get too mushy or not cook enough. One lazy Sunday, I forgot to add the potatoes, and it came time for dinner. So instead of adding them and waiting for it to simmer, I just cooked the potato quickly, sliced it longways down the middle, and piled on the Chili. Perfection!
Not only is this twist on Chili Paleo, but it is also Whole30, a win-win. Another great thing about this Chili is it is easily adaptable. You can add the spicy ingredient if you like a little kick. If you don't like spicy, then you can reduce the spice. This meal is a perfect meal prep item. We usually make a large batch to have for lunch during those long cold winter weeks. Beanless Turkey Chili is one dish that you can eat on repeat.
Another great thing about Chili is that it freezes well because there isn't enough already. It allows you to have it on a cold, snowy night after a long day at work and no desire to cook dinner. You can store it in a single serving or sizeable freezer-safe container.
You can top it any way you like! My preference is Jalapeños, Dairy Free Sour Cream. If you are Paleo or Gluten Free, there are many great Paleo or Gluten Free Cornbreads. They can be easily made into dairy-free as well. As with many dishes, the possibilities with this one are endless. Whether on a Whole30, Dairy Free, Gluten Free, or Paleo, this is your Chili! Enjoy
PrintRecipe
Beanless Turkey Chili Stuffed Potato
Beanless Turkey Chili made with Yellow and Red Bell Peppers. Perfect served over a baked potato!
- Total Time: 5-6 hours
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon Avocado or Olive Oil
- 1 pound Ground Turkey
- 1 medium Sweet Onions, chopped
- 1 Green Bell Peppers, chopped
- ½ Yellow Bell Pepper, chopped
- ½ Red Bell Pepper, chopped
- 2 cans of Diced Tomatoes
- 3 tablespoon Tomato Paste
- 1 ½ tablespoon Chili Powder
- ½ tablespoons Paprika
- ½ tablespoons Cumin
- ½ tablespoon Oregano
- ¼ tablespoons Garlic Powder
- ¼ tablespoons Onion Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- You will need a pot or dutch oven over medium-low heat, and add the Avocado or Olive Oil
- Add your Ground Turkey breaking into small pieces as it cooks.
- Once cooked spoon it into the Crock Pot using a spoon that has slots to allow excess liquid to drain.
- Add the onions to the leftover Oil from Ground Turkey and saute for about 2 minutes.
- Add the Green, Yellow, and Red Bell Peppers and cook another 4 minutes then add the mixture to the Crock Pot.
- Add the remaining ingredients to the Crock Pot and stir it all together.
- Turn the Crock Pot onto Low, put the lid on, and enjoy your day.
- Allow Chili to cook for about 5-6 hours on Low or about 2 hours on High,
- Prep Time: 30 mins
- Cook Time: 5-6 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 323
- Sugar: 15.9 g
- Sodium: 729.6 g
- Fat: 12.8 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 8.6 g
- Trans Fat: .10 g
- Carbohydrates: 27.3 g
- Fiber: 6.1 g
- Protein: 26.7 g
- Cholesterol: 78.2 g
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