It’s cold out there which means it’s chili time. When you’re cutting down on the carbs (and, for some people, tummy issues), it’s best to leave out the beans!
This is a rich and savory dish that is great for a big group as well as meal prep and freezing for the NEXT rainy day!
Let’s do it!
- 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 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 (about 3 zucchinis)
- 1 15-ounce can tomato puree
- 1 15-ounce can diced tomatoes
- 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!