Chili. It’s the best. From a crisp autumn evening to a warm summer cookout, chili is one of the most versatile one-pot crowd pleasers on the planet!
For those of us who have taken our foot off the carb petal, here’s a fantastic bean-less recipe.
I followed a paleo recipe I found at LauraFuentes.com, but made some essential tweaks of my own, using ground turkey and adding bacon, butternut squash and bell peppers. I also added directions for the slow cooker if you want to “set it and forget it” for a few hours!
- 1 1/2 pounds ground turkey
- 6 strips of bacon
- 2 tsp minced garlic
- 1 1/2 cups onion, diced, about 1 large onion
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 cup diced butternut squash
- 1 bell pepper (red, orange, or yellow)
- 1 1/2tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 4 cups diced zucchinis (3)
- 1 15-ounce can tomato puree
- 1 15-ounce can diced tomatoes
Stove top directions
- Cook the 6 strips of bacon.
- Season the ground turkey with salt and pepper before cooking and cook in the bacon fat.
- Drain off the ground turkey and set aside.
- Sauté onions until translucent (about 8-10 minutes). *Onions will continue to brown as other veggies are added.
- Add carrots, squash and celery and cook until slightly soft (8-10 minutes).
- Add cumin, oregano, and chili powder to veggie. Mix well.
- Add zucchini, bell pepper and garlic and cook until slightly soft (4-5 minutes).
- Continuously stir to coat veggies in seasoning and to keep them from sticking.
- Transfer veggies, ground turkey and bacon into pot.
- Stir in diced tomatoes and purée.
- Bring to boil, then simmer for 20-25 minutes, stirring occasionally.
Serve hot with shredded cheddar, full fat sour cream or Greek yogurt, and chives!
Slow cooker directions