Beanless Turkey Chili with Cashew Cream

We are big fans of chili for casual weeknight meals. This hearty, nourishing Beanless Turkey Chili with Cashew Cream is a winter favorite!
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The Chili: Hearty Comfort Food

Alright, alright. We know we are “Cook with Me Darling: Healthy, Delicious, Romantic Recipes for Two” and chili might not seem very romantic. But we did make this nourishing chili bean-less…which helps in the romance department, right? And our theory is, use enough candles and every meal is romantic. N’est pas? (That’s French for “isn’t it so”, so we just nailed more romance right there. Bam!)

The Chili and Cashew Crema:

We wanted to keep this meal Paleo/Whole30, so it needed to be dairy free. But what chili is complete without and creamy topping? In this case we chose an “easy cashew crema” by whisking together cashew butter and lime juice. It adds just the right texture and flavor. If you prefer, of course you can use sour cream.

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To Double The Recipe or Not? That is the Question

As you already know, we specialize in recipes for two; no leftovers, no waste. And we are proud of that. But when it comes to chili and soups, leftovers can be a good thing. So if you want to double this recipe, please do.

The Recipe: Beanless Turkey Chili with Cashew Cream

What You Need: a good non toxic pan, a good knife and a good sea salt. (We buy the big tub, it’s a money saver!)

5 from 6 votes

Print

Beanless Turkey Chili with Cashew Cream

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A nourishing, hearty bean-less turkey chili perfect for cold weather meals! If you prefer, you can use sour cream instead of the cashew cream.

Course: dinner

Keyword: #turkeychili, beanlesschili, chili, paleo, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

• 2 tablespoons olive oil
• 1 small-ish yellow onion, peeled and diced
• 6 medium sized carrots, peeled, diced I used rainbow carrots for color
• 10 ounces ground turkey
• 1 teaspoon chili powder
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 6 ounces pureed pumpkin (in a can)
• 1 1/2 cups chicken or turkey broth
• 1/4 cup fire roasted tomatoes (canned or jarred)
• 1 lime, zested and juiced
• 2 tablespoons cashew butter
• 2 tablespoons water
• 3-4 sprigs cilantro, for garnish
• sea salt and pepper, to taste

Instructions

1. Place a large pan on medium heat, add olive oil. When oil is hot but not smoking add onion and carrots. Cook, stirring frequently for 3 minutes or until onions begin to soften and become translucent

2. Add turkey and cook for 6-7 minutes, stirring to break up turkey

3. Add spices, tomato paste, pumpkin puree, fire roasted tomatoes and broth, stir well until ingredients are thoroughly mixed. Bring to a boil and then turn down to an active simmer. 

4. Simmer for about 12 minutes allowing the chili to thicken and carrots to become soft. While chili cooks, make cashew cream by whisking together cashew butter, a pinch of sea salt, lime juice, zest, and 2 Tablespoons water  until smooth. Chop cilantro. 

5. When chili is done, add sea salt and pepper to taste. Spoon chili into bowls, top with cashew cream and sprinkle with cilantro. Serve. 

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