It’s about time I posted a chili recipe. In our household, chili is one of our most common dinners. It makes great leftovers for work lunches and gives us a bang for our buck at the grocery store! That being said, I don’t think we’ve ever made the same chili twice. Usually when we decide to make chili, my husband and I just grab whatever looks good out of the pantry or fridge and throw it in the slow cooker. It’s such a versatile dish that you can make almost any ingredient work in a pinch.
As a personal preference, I make my chili with ground turkey. However, the vegetables I use rarely stay the same. For this recipe, I had some leftover purple cabbage from my Thai Curry Vegetable Soup. I also added diced onion, green bell peppers and sweet potatoes to help balance the spicy flavor of the chipotle peppers and also add a fresh crunch to the dish.
I’m not against beans (even though they are restricted on the Paleo and Whole30 diets). I left them out from this recipe because I honestly don’t think they are necessary in chili⎼⎼although you should have seen my husband’s face when I told him I wasn’t adding beans. Beans are just filler to me and I’d rather pack my chili with colorful and fun vegetables instead of boring, brown legumes. Feel free to add some to your own dish, but don’t be surprised if you run out of room in your slow cooker!
No Bean Chili
- 1 pound lean ground turkey
- 1 tablespoon minced garlic
- 2 medium sized sweet potatoes, skinned and diced
- 1 Spanish onion, diced
- 1/2 purple cabbage, chopped
- 1 4-ounce can chipotles in adobe, chopped (add more or less depending on your preference)
- 2 green bell peppers, chopped
- 1 28-ounce can peeled whole tomatoes
- 1 14.5-ounce can tomato sauce
- 1 5-ounce can tomato paste
- 2 cups beef broth (or chicken broth)
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Brown ground turkey until no longer pink over medium-high heat. Drain.
- Move meat to slow cooker. Mix in sweet potatoes, onion, cabbage, chipotle peppers, bell peppers, peeled tomatoes, tomato sauce, tomato paste and beef broth.
- Spice with chili powder, cayenne pepper, garlic powder and paprika. Mix well.
- Cook on high for 2 hours or until sweet potatoes are cooked. Break up whole tomatoes using spatula.
- Serve hot and enjoy!
Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes