Description

This hearty No Bean Chili Recipe is a comforting and flavorful dish that combines ground turkey and extra lean ground beef with a rich blend of tomatoes, spices, and vegetables. Perfect for those who prefer chili without beans, this recipe simmers a savory and mildly spiced chili that pairs wonderfully with cornbread or dinner rolls.

Ingredients

Scale

Vegetables and Aromatics

2 large onions, finely chopped
2 large garlic cloves, minced
2 large green bell peppers, finely chopped

Meat

1 pound ground turkey
1 pound ground beef, extra lean

Liquids and Sauces

2 tablespoons extra virgin olive oil
6 ounces tomato paste, low sodium
28 ounces diced tomatoes, low sodium (canned)
28 ounces tomato sauce, low sodium (canned)
1 cup beef broth, low sodium

Seasonings and Others

3 tablespoons cornmeal
2 tablespoons chili powder, low sodium
1 tablespoon brown sugar or coconut sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon salt, more to taste
1/2 teaspoon ground black pepper

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Instructions

Prepare Aromatics: Heat a large Dutch oven or pot over medium-high heat and add the olive oil. Add the finely chopped onions, minced garlic, and green bell peppers. Sauté them for 7-8 minutes or until they begin to turn golden brown, stirring occasionally. Once cooked, transfer them to a small bowl and set aside.
Cook the Meat: In the same pot, add the ground turkey and ground beef. Cook for approximately 7-10 minutes, stirring frequently and breaking the meat into small pieces using a spatula or meat masher until fully browned.
Combine Ingredients: Return the sautéed vegetables to the pot and add the tomato paste. Stir thoroughly to combine all ingredients well. Then add the diced tomatoes, tomato sauce, beef broth, cornmeal, chili powder, brown sugar, cumin, smoked paprika, dried oregano, salt, and ground black pepper. Stir until all the ingredients are evenly mixed.
Simmer the Chili: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the chili to simmer gently for 25 minutes. Stir occasionally during this time to prevent the chili from sticking or burning on the bottom of the pot.
Rest and Serve: Turn off the heat and let the chili rest and stand for 15 minutes. After resting, stir the chili again, taste, and adjust seasoning with additional salt if needed. Serve hot with your favorite toppings alongside cornbread or dinner rolls.

Notes

Storage: Refrigerate chili for up to 5 days in an airtight container.
Freezing: Cool the chili completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat desired portions in a small pot over low heat, covering and stirring occasionally until warmed through.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 290
Sugar: 6g
Sodium: 380mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 26g
Cholesterol: 65mg