No Bean Chili with Ground Turkey and Beef Recipe

If you’re anything like me and love chili but want to skip the beans (because sometimes, you just want that rich meatiness), then you’re going to absolutely adore this No Bean Chili with Ground Turkey and Beef Recipe. It’s hearty, packed full of flavor, and perfect for those cozy nights when you want a bowl of comfort without the fuss. Trust me, once you try this, it might just become your go-to chili.

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Ingredients You’ll Need

The ingredients in this No Bean Chili with Ground Turkey and Beef Recipe work beautifully together to create layers of savory, smoky, and slightly sweet flavors. I like to pick fresh herbs and opt for low-sodium canned goods to keep it wholesome.

• Onions: Finely chopped, they give a sweet depth when sautéed, so don’t skip caramelizing them just right.
• Garlic cloves: Freshly minced garlic adds that wonderful aromatic punch.
• Green bell peppers: They add a crisp freshness and a bit of color.
• Olive oil, extra virgin: For sautéing veggies gently without overpowering flavors.
• Ground turkey: A lean protein that keeps this chili lighter but still meaty.
• Ground beef, extra lean: Provides richness and depth; balancing turkey’s mildness wonderfully.
• Tomato paste: This concentrates the tomato flavor giving your chili its hearty base.
• Diced tomatoes, canned: Adds a fresh, chunky texture and tang.
• Tomato sauce, canned: Brings smoothness and moisture.
• Beef broth: Enhances the meaty flavors and prevents dryness.
• Cornmeal: A secret trick that helps thicken the chili perfectly without flour.
• Chili powder: The star spice that brings warmth and heat.
• Brown sugar or coconut sugar: A touch of sweetness to balance acidity.
• Cumin, ground: Earthy and warming, a chili essential.
• Smoked paprika: Adds a subtle smoky undercurrent I’ve come to love.
• Dried oregano: For that herbal kick and complexity.
• Salt: Enhances all the flavors, so add to taste.
• Ground black pepper: For just the right spice and bite.

Variations

I’ve played around with this No Bean Chili with Ground Turkey and Beef Recipe a bunch and really think you can make it your own. Changing up ingredients or spicing it differently keeps it fun and adaptable to your tastes or dietary needs!

• Make it Spicier: I sometimes add diced jalapeños or extra chili powder when I want a kick — perfect for warming up cold nights.
• Swap Meats: Use all ground turkey for a leaner version, or try ground chicken for a lighter twist I found quite tasty.
• Add Vegetables: Sometimes I toss in chopped zucchini or shredded carrots to sneak in more veggies without changing the classic taste.
• For a Vegan Version: Replace meats with plant-based crumbles and vegetable broth — it’s surprisingly satisfying.

How to Make No Bean Chili with Ground Turkey and Beef Recipe

Step 1: Sauté the Aromatics Until Golden and Fragrant

Start by heating your Dutch oven or heavy pot over medium-high heat and adding the olive oil. Toss in your chopped onions, minced garlic, and diced green bell peppers. You’ll want to stir these occasionally for about 7-8 minutes until they soften and turn a little golden — that color is where a lot of flavor develops. Be patient here; if you rush it, the depth won’t quite develop the same way.

Step 2: Brown the Ground Turkey and Beef

Next, add the ground turkey and ground beef to your pot. Break up the meat with a spatula or meat masher and cook for 7-10 minutes until it’s browned all over. I used to struggle with soggy meat, but stirring constantly and breaking the chunks down really helps to get those nice flavorful brown bits. Make sure no large clumps remain — you want little crumbles.

Step 3: Combine Everything and Build Layers of Flavor

Add your sautéed veggies back to the meat along with that rich tomato paste — stirring well to combine. Then comes the magic: diced tomatoes, tomato sauce, beef broth, and cornmeal (this helps thicken without heaviness). Sprinkle in chili powder, brown sugar, cumin, smoked paprika, oregano, salt, and pepper. Give it a good stir so the spices infuse evenly, and you’re almost there.

Step 4: Simmer Gently to Perfect Flavor

Put the lid on, bring the chili up to a boil, then immediately reduce heat to low so it can simmer gently for 25 minutes. One key thing I learned: don’t forget to stir occasionally during this simmering to stop it from sticking or burning on the bottom — especially with that tomato paste and cornmeal in there.

Step 5: Let It Rest and Adjust Seasonings

When the simmer is done, turn off the heat and let your chili sit with the lid on for about 15 minutes. This resting period lets the flavors really meld and intensifies that delicious depth. Give it a good stir afterward and taste — add a little more salt or pepper if needed.

How to Serve No Bean Chili with Ground Turkey and Beef Recipe

Garnishes

I always top my chili with shredded sharp cheddar, a dollop of sour cream, and a sprinkle of fresh chopped cilantro. Sometimes, a few diced green onions or jalapeños go on for some extra zing if we’re feeling adventurous. These mix-ins balance the chili’s richness and add texture and freshness.

Side Dishes

My family goes crazy for pairing this chili with warm cornbread or soft dinner rolls to soak up all the delicious sauce. You could also serve it over rice or with tortilla chips for a fun twist.

Creative Ways to Present

For holidays or gatherings, I like spooning this chili into mini bread bowls — it’s fun and makes serving easy. Another favorite is layering chili, cheese, and crushed tortilla chips for a quick chili dip. Great for game days!

Make Ahead and Storage

Storing Leftovers

I always store leftover chili in airtight containers in the fridge and it keeps great for up to 5 days. The flavors even deepen after a day or two, so it’s perfect for meal prep or busy weeknights.

Freezing

This chili freezes beautifully. Just cool it completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. When I thaw it overnight in the fridge, the texture stays great and the flavors are just as bold.

Reheating

To reheat, I simmer the chili gently on low heat in a pot, covered, stirring occasionally until warmed through. This method keeps it from drying out or burning and maintains that cozy, comforting texture.

FAQs

Final Thoughts

Honestly, this No Bean Chili with Ground Turkey and Beef Recipe hits all the right notes for a comforting, satisfying meal that feels homemade but comes together so easily. I still remember the first time I made it for my family – everyone went back for seconds, and it’s stayed a classic since. Whether you’re feeding a crowd or just craving something cozy for yourself, this chili delivers. Give it a try — it’s like a warm hug in a bowl.

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