High protein, Paleo, Whole30 approved! #stayfitmom #easyrecipe #fallrecipe #chili
Gluten Free, Lunch/Dinner Recipes, Paleo, Whole 30 compliant

No Bean Turkey Chili

There is nothing better than curling up on the couch with a nice warm bowl of chili in the Fall.  This No Bean Turkey Chili is simple to make and will feed you and your family for days!  Freeze extra if necessary!
High protein, Paleo, Whole30 approved!  #stayfitmom #easyrecipe #fallrecipe #chili
Have you ever heard that the more colorful your food is the more nutritional value it holds?  It’s true. Load your plate up (or in this case, soup pot) with lots of colorful veggies!  I’m pretty sure all the color helps my mood as well. Win, win.

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The products and information listed in this post are to the best of our knowledge.  We share with our readers what has been successful for us in our own lives.  Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.Whole30 and Paleo Approved Turkey Chili everyone will love! #stayfitmom #whole30 #paleorecipe #chilirecipe

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No Bean Turkey Chili

Yield: 16 cups

Serving Size: 1 Cup (250g)

Calories per serving: 186

Fat per serving: 6.6

Carbs per serving: 13.8

Protein per serving: 16.3

Fiber per serving: 3.1

High protein, Paleo, Whole30 approved! #stayfitmom #easyrecipe #fallrecipe #chili

Ingredients

  • 3lbs Ground Turkey (93/7)
  • 1 Cup Chopped Yellow Onion (140g)
  • 2 Teaspoons Minced Garlic
  • 1 Zucchini Squash Chopped (2 cups/200g)
  • 1 Yellow Zucchini Squash Chopped (2 cups/200g)
  • 2 Cups Chopped Carrots (200g)
  • 2 Cups Chopped Celery (200g)
  • 2 Cups Chopped Sweet Potato (200g)
  • 2 14.5oz.Cans Diced Tomatoes
  • 1 6oz. Can Tomato Paste
  • 1 15oz. Can Tomato Sauce
  • 32oz Beef Broth
  • 2 Bay Leaves
  • 1/4 Cup Chili Powder
  • 2 Teaspoons Sea Salt
  • 1.5 Teaspoons Pepper

Instructions

  1. In a large soup pot cook the ground turkey, onion, and garlic. Drain fat if any. WARNING: This makes a large batch so you need a big soup pot. You can easily half this recipe, I just like to go BIG.
  2. Add all remaining ingredients and cook on low heat 1-1.5 hours or until veggies are soft.
  3. Crockpot Instructions: Transfer cooked meat and add remaining ingredients. Cook on low 4-6 hours.
  4. Instant Pot Instructions: Cook meat and onions in Instant Pot (Saute Setting), drain fat, add remaining ingredients and cook on soup setting 20 minutes. Natural release.
  5. Top with your favorite chili toppings. Some of my favorites: avocado, plantain chips, sweet potato crackers, cheese, or Greek yogurt.
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8 Comments

  • Reply Linda February 12, 2016 at 4:01 pm

    Thanks for this recipe. I made it a couple of weeks ago. Now I am making it (with a few personal tweaks) and entering it in our church chili cook-off. I am unable to eat “normal”chili and this is a delicious alternative that anyone would enjoy.

    • Reply Krista February 12, 2016 at 5:28 pm

      I’m glad you like it Linda! Hopefully everyone else will like it at the cook-off as well!

  • Reply Wendi April 9, 2016 at 4:02 pm

    I made this for supper this evening…DELICIOUS! It’s a keeper.

    • Reply Krista April 12, 2016 at 5:00 pm

      Always good to hear! Thank you Wendi!

  • Reply Alyssa May 6, 2016 at 3:21 pm

    It would be super helpful if the sizes of the cans were included.

    • Reply Krista May 6, 2016 at 5:47 pm

      I’m sorry, I don’t know why I never included that. I will have to update when I get on my desktop. The diced tomatoes are the standard 14.5oz, the sauce is the 8oz, and the paste is the little can, 4oz I think. Enjoy!

  • Reply Heather December 16, 2017 at 7:40 am

    What is the nutrition info for this recipe?

    • Reply Krista December 19, 2017 at 11:25 am

      Hi Heather! I just updated it to include the nutritional info. I’ll post it here also. Serving Size: 1 cup

      Calories per serving: 175

      Fat per serving: 6

      Carbs per serving: 12

      Protein per serving: 17

      Fiber per serving: 3.4

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