No Bean Chili

No Bean Chili


August 4, 2020
: 4 to 6


  • 1 tablespoons olive oil
  • 1 lb. ground turkey or Beyond Meat
  • ½ cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 cups vegetable stock
  • 1 (14.5 oz) cans whole tomatoes, undrained and chopped
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • ½ cup red, yellow, or orange bell pepper, diced
  • ½ cup carrot, peeled and diced
  • Cilantro sprigs, roughly chopped
    Scallions, thinly sliced
  • Hot sauce
  • Cheddar ‘cheese’, dairy or plant-based, grated
  • Avocados, diced
  • Optional - Parmesan or dairy-free ‘cheese’ for garnish
  • Step 1 In a large sauté pan, heat olive oil over medium-low heat. Sauté the onion and garlic until softened and fragrant, about 3 minutes.
  • Step 2 Add chili powder and cumin, and thoroughly coat the onions and garlic.
  • Step 3 Add the ground meat and sauté over medium-high heat until crumbled and browned, about 7 to 10 minutes. Season with salt and pepper.
  • Step 4 Add zucchini, summer squash, bell pepper, carrots, chopped tomatoes, and vegetable broth. Bring to a boil over medium-high Heat and immediately reduce heat, stirring occasionally. Adjust seasonings.
  • Step 5 Serve in bowls and garnish with avocado, cheese, hot sauce, cilantro or scallions.

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