No Bean Turkey Chili
A delicious spin on a classic comfort food, this chili is a lower carb option that does not sacrifice flavor!
Equipment
- Kitchen knife
- Stock Pot
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 6 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 2 cups Turkey/Chicken Stock
- 14 oz Diced Tomatoes, with juices
- 4 oz Tomato Paste
- 2 cups Shredded Turkey
- 1 medium Jalapeno
- 1 cup Chopped Peppers Green/variety-I had a mix of Fresno and bell. Use a neutral flavored pepper that you have on hand
- 1 tbsp Chili Powder
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- In stockpot, warm olive oil and butter and add chopped onions and celery. Allow to sweat until translucent. Add minced garlic.
- Once fragrant and the garlic is partially cooked, add your dried seasonings (chili powder, onion and garlic powder, Italian seasoning, salt and pepper) and stir well.
- Add chopped peppers and shredded turkey, lightly stirring to mix, then add the stock.
- Allow to cook for a few minutes to get the flavors together and then add your can of tomatoes and paste, stirring to mix all.
- Add a little water as needed to cover all ingredients, place a lid on the pot and allow to simmer for several hours. The liquid should reduce to create a rich sauce, but stir often and add water as needed. Serve with your favorite toppings! I like cilantro, black olives, sour cream and cheddar cheese. Enjoy!