No Bean Turkey Chilli (GF, DF, Low Fat)

No Bean Turkey Chilli (GF, DF, Low Fat)

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Hearty and filling this no bean turkey chilli is comfort food at its best! All made in under 30 minutes and in one pot. Making this a firm favourite for those busy weeknights. Meal prep friendly too. Gluten free, dairy free and low fat. 

Chilli has got to be one of the easiest meals to make. Traditionally chilli is made with beans and in my family kidney beans were always used. Since beans and lentils for that matter are too harsh on my stomach. I created a great tasting and very hearty and filling no bean turkey chilli.  

You could swap out the turkey mince for any kind of mince you like. But for me I wanted to keep this lower in fat so used turkey mince instead.

Want a vegan version then check out my meat free chilli recipe.

Now for the spices which will give this chilli that great flavour all chillies should have. I used smoked paprika as it has a greater depth of flavour to it. Cayenne pepper to give it a nice kick, you can adjust the amount depending on your own taste. Am not a big spicy fan so I only added a pinch or two. 

pot of turkey chilli on red cloth

Mixed herbs to add it a little bit of green to a very orange/red dish. Salt and pepper as these two are essential in all recipes. Lastly a splash of balsamic vinegar to give the dish a nice bit of acidity. This helps to balance out the sweetness from the tomatoes and sweet potato. 

To keep this dish dairy free, I used coconut milk from a carton not a tin. You could use any non-dairy milk. You can’t taste the coconut in the final dish. It just gives a nice creamy effect. 

Ingredients needed: 
  • Turkey mince
  • Sweet potatoes
  • Chopped tin tomatoes
  • Coconut milk
  • Bell pepper (any colour)
  • Courgette
  • Smoked paprika
  • Cayenne pepper
  • Mixed herbs
  • Balsamic vinegar
  • Salt and pepper
2 bowls of chilli

As you can see from the ingredients above I’ve added in extra veggies. This helps to bulk out the meal and make it extra filling and satisfying. This is also a great way to add in an extra portion or two of your daily fruit and veg allowance.

Top Tip

You can make the tomato and veg sauce part first and blitz it in a blender or food processor to hide the vegetables. If you have fussy eaters in your house.

Need more easy meal ideas. Check these recipes out: 
close up of turkey chilli

Final result 

This has become one of my most frequent meals to make. I love how quick and easy it is to make. One pot meals are perfect for meal prep, which is what I used this for. Usually it’s what I take to work with me. Since its tasty and filling and it keeps me satisfied.

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes, Also over on Instagram @emmalouisecee for more food and lifestyle content.

bowl and spoon with turkey chilli

No bean Turkey Chilli (GF, DF, Low Fat)

Hearty and filling this no bean turkey chilli is comfort food at its best! All made in under 30 minutes and in one pot. Making this a firm favourite for those busy weeknights. Meal prep friendly too. Gluten free, dairy free and low fat.  
Course dinner, lunch
Cuisine DF, GF, Low Fat
Keyword no bean turkey mince chilli
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 233 kcal
Author emma

Ingredients

  • 250 grams lean turkey mince
  • 400 grams tin chopped tomatoes
  • 250 ml coconut milk i used Alpro
  • 185 grams Sweet potato
  • 100 grams bell pepper
  • 100 grams courgette
  • 1 tbsp balsamic vingear
  • 1 tsp smoked paprika
  • 1/2 tbsp mixed herb
  • 1/4 tsp Cayenne pepper adjust to taste
  • salt and pepper to taste

Instructions

  1. Brown the turkey mince off in a medium sized saucepot on a medium heat. 

  2. Peel and chop sweet potato. Slice bell pepper any colour will work. Dice courgette.

  3. Add all the rest of the ingredients in to the saucepot along with the turkey mince. Bring to the boil and then turn down to a medium low heat to simmer with the lid on for 20 minutes. Stirring occasionally. 

  4. After 20 minutes remove the lid and stir again. leave to simmer with the lid off until the sauce has reduced down and the sweet potato is fork tender. Around 10 minutes. Adjust the seasoning to taste.

  5. Once the chilli has finished cooking either serve immediately or leave to cool and store in the fridge for up to 5 days. Or freeze for up to a month.

Recipe Notes

Macros per serving: 2.2f 22.9c 30.4p

no bean turkey in plastic container
no bean turkey chilli



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