On a cold winters day there is nothing better than making Chili in the crockpot first thing in the morning and letting it simmer all day long. 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 to include 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 it came about:
Last year I started to add cut up Potatoes or Sweet Potatoes to the Chili as a substitute for all those beans. I found that they potato would get a little to mushy or not be cooked enough.. Well, 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 a bit, I just cooked the potato real quick, sliced it longways down the middle and piled Chili on. Perfection!
Not only is this twist on Chili Paleo, but it is also Whole30, win win. Another great thing about this Chili is it is easily adaptable. If you like a little more kick you can add spicy ingredient. If you don’t like spicy then you can reduce the spice. This meal is perfect meal prep item. We usually make a large batch to have for lunch during those long cold winter weeks. This is definitely one dish that can be eaten on repeat.
Another great thing about Chili, because there isn’t enough already, is it freezes nicely. This allows you to be able 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 single serving, or large freezer safe containers. Its good for 3-6 months.
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 out there. They can also be easily be made Dairy Free as well. As with many dishes, the possibilities with this one are endless. Whether you are on a Whole30, Dairy Free, Gluten Free or Paleo this is your Chili! Enjoy!Print
Bean-less Turkey Chili Stuffed Backed Potato. Perfect for those cold winter days.
- 1 tablespoon Avocado or Olive Oil
- 3 pounds Ground Turkey
- 2 medium Sweet Onions, chopped
- 2 Green Bell Peppers, chopped
- 1 Yellow Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 2–28 ounce can Whole Tomatoes
- 1 can Tomato Paste
- 1/4 cup Chili Powder
- 2 tablespoons Paprika
- 2 tablespoons Cumin
- 1 tablespoon Oregano
- 1/2 tablespoons Garlic Powder
- 1/2 tablespoons Onion Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- You will need a pot or dutch oven over medium low heat, and add the Avocado or Olive Oil
- Add your Ground Turkey to cook, breaking into pieces as it cook.
- Once the Ground Turkey is cooked spoon it into the Crock Pot using a spoon that has slots to allow excess liquid to drain.
- Add the onions to the left over Oil from the Ground Turkey and salute 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 to cook for about 5-6 hours on Low or about 2 hours on High,
- Category: Dinner