Description
A hearty and delicious chili with no kidney beans, perfect for those who prefer a bean-free option.
Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) corn, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground turkey and cook until browned.
- Add the onion, garlic, and bell pepper to the pot. Sauté until the vegetables are tender.
- Stir in the crushed tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper.
- Add the vegetable broth and bring the chili to a boil.
- Reduce the heat and simmer for 30 minutes, stirring occasionally.
- Serve hot, garnished with your favorite toppings.
Notes
- This chili can be made ahead of time and reheats well.
- Feel free to add other vegetables or spices to suit your taste.
- Serve with cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6 grams
- Sodium: 500 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams