Here’s an easy weeknight soup recipe that only takes 30 minutes or less to make. Turkey chili is one of those recipes I like to make when fall hits and the temperature drops. This recipe’s got a little heat from the harissa powder, and it’s umami packed from the mushroom powder I also added. This recipe is naturally gluten and dairy free, and goes well with some good old fashioned corn bread. I topped this off with fresh avocado, cottage cheese (for more protein) and gluten free cornbread.
If you enjoy this recipe, please leave a review below, and don’t forget to save and share via my Instagram and Tiktok channels!
Cheers to all the fall recipes coming your way!
Eat well,
Jasmine
EASY TURKEY CHILI (GF, DF, Paleo)
Ingredients
- 3 tbsp avocado oil
- 1 lb ground turkey
- 1 medium onion diced
- 2 tsp sea salt
- 1 tsp pepper
- 3 tsp harissa powder
- 2 tsp TJs umami mushroom powder
- 1 tsp garlic powder
- 1 ½ cups sweet potatoes diced
- 1 ½ cups zucchini diced
- 1 ½ cups yellow squash diced
- 14.5 oz navy beans rinsed & drained
- 14.5 oz chicken broth or bone broth
- 15 oz can diced tomatoes
- 2 tbsp tomato paste
- Sour cream plain yogurt, or cottage cheese, and diced avocados for garnish (optional)
Instructions
- In a large pot over medium-high heat, add oil and heat for 1 min, then add onions and saute until soft & translucent. Add ground turkey, then cook until meat is cooked through then add all seasonings, mix to combine.
- Next add zucchini, squash and beans and mix to combine, then add broth, canned tomatoes, and tomato paste, then mix to combine.
- Simmer on medium low heat for 10-15 mins until sweet potatoes are fork tender, then serve and garnish with sour cream and avocado.
- Tell me how good it is!