Description
A hearty and flavorful No Bean Chili featuring ground turkey and lean beef, simmered with a blend of spices, tomatoes, and cornmeal for a thick, comforting meal without the beans. Perfect for those seeking a low-sodium, protein-packed chili that pairs wonderfully with cornbread or dinner rolls.
Ingredients
Scale
Vegetables & 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 & Canned Goods
- 6 ounces can tomato paste, low sodium
- 28 ounces can diced tomatoes, low sodium
- 28 ounces can tomato sauce, low sodium
- 1 cup beef broth, low sodium
Spices & Seasonings
- 2 tablespoons olive oil, extra virgin
- 3 tablespoons cornmeal
- 2 tablespoons chili powder, low sodium
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon ground black pepper
Instructions
- Sauté Vegetables: Preheat 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 for 7-8 minutes until the vegetables are slightly golden brown, stirring occasionally. Once done, transfer them to a small bowl and set aside.
- Cook Ground Meats: Add the ground turkey and extra lean ground beef to the same pot. Cook for 7-10 minutes, stirring frequently and breaking the meat into small pieces with a spatula or meat masher until fully browned and cooked through.
- Combine Ingredients: Return the sautéed vegetables to the pot, then add the tomato paste and stir thoroughly to combine. Next, add the diced tomatoes, tomato sauce, beef broth, cornmeal, chili powder, brown sugar, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to mix all ingredients.
- Simmer the Chili: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 25 minutes. Stir occasionally during this time to prevent the chili from sticking or burning on the bottom of the pot.
- Final Rest and Serve: Turn off the heat and allow the chili to stand covered for 15 minutes to thicken and meld flavors. After resting, give it a final stir and adjust salt if needed. Serve hot with your favorite toppings alongside cornbread or dinner rolls for a complete meal.
Notes
- Storage: Refrigerate the chili in an airtight container for up to 5 days.
- Freezing: Cool 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. Cover and stir occasionally until warmed through.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 310
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
