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!)

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.
- 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
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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
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Add turkey and cook for 6-7 minutes, stirring to break up turkey
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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.
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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.
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When chili is done, add sea salt and pepper to taste. Spoon chili into bowls, top with cashew cream and sprinkle with cilantro. Serve.
MAY I PLEASE ASK A FAVOR?
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I can’t say enough about how much I love this recipe! It is amazing and has none of the stuff that hurt my belly!! Amazing!
Looks so hearty!
I LOVE this recipe! Everything about it: no beans, dairy-free, hearty and satisfying, and SO delicious. (Beautiful photos and lighting btw!!)
Love all of those spices in there and that this is a paleo chili! That cashew cream on top looks like it will just melt in your mouth 🙂
Sounds yummy! My family loves “meat chili’ as my kids call it. 🙂
The photos are so gorgeous and I love the flavor combination as well. So hearty and healthy delicious!
I actually prefer chili without beans and this looks incredible! What a great idea to add cashew cream. I have to try that out next time!
What a unique combo! Sounds delicious.