Bountiful Bean-less Chilli

In my family we have the bean lovers and the bean haters. The bean haters out number the lovers. However who doesn’t like a good chilli on a miserable day? So with some google searching to get a basic recipe and some tweaking and trial and error I’ve mastered a chilli without beans that pleases everyone in my household. If your family is a bean lover then by all means add them to this recipe, I’m sure it would be awesome, for you, lol.

I hope you enjoy one of our favourite family winter dishes, Make sure to top it with some freshly grated cheddar cheese, a dollop of sour cream and green onions. Also the perfect pairing is a delicious crusty bun or some tortilla chips for dipping.

Enjoy! xoxo

What You’ll Need

3 Tbsp Olive Oil, divided

1 1/2 lbs Ground Turkey ( I mix breast and thigh)

1 Package of taco seasoning mix

1 tsp Coriander

1 tsp Dried Oregano

1 tsp Pepper Flakes

2 Tbsp Tomato Paste

15 Ounces Beef Broth

7 Ounces Salsa

14.5 Ounce Can of Crushed or Diced Tomatoes

7 Ounce of Chopped Green Chilli Pepper

1 Med Onion, Finely Chopped

1 Bell Pepper (you choose, I like to add colour) Diced

3 Med Zucchini, Halved Lengthwise and Sliced

1 Bunch of Green Onions, Chopped

Sour Cream

Shredded Cheddar Cheese

The How

1. Heat 1 tbsp of oil in a large stock pot over medium- high heat. Crumble turkey into the pot, stirring with a wooden spoon and break apart as much as possible. Season with taco seasoning, coriander, oregano, chilli flakes and tomato paste, mix until meat is evenly coated with seasoning. Continue cooking, reducing heat if necessary until turkey is well browned.

2. Pour in beef broth, simmer to reduce liquid slightly, about 5 mins. Add salsa, tomatoes and green chilies, continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

3. While chilli is still cooking, heat 1 tbsp of oil in a large skillet over medium-high heat. Cook onion and bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chilli and continue cooking at a very low simmer.

4. In the same skillet, heat remaining tbsp of oil over medium-high heat. Add the zucchini and cook, stirring occasionally for 5 minutes, or until lightly browned. Add zucchini to the chilli, reduce heat and continue cooking 15 minutes more. If you’d like you can adjust consistency as needed

5. Ladle chilli into serving bowls, Top with shredded cheese, dollop of sour cream and sprinkle with green onions

6. Get ready for your family to tell you what an amazing cook you are!!