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“No-Tomato” Veggie Chili

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Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 small beet peeled and grated
  • 2 carrots peeled and diced
  • 1 small sweet potato peeled and cubed
  • 2 celery stalks chopped
  • 1 zucchini chopped
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 tsp dried oregano or thyme
  • 3 cups bone broth or vegetable broth
  • Sea salt and black pepper to taste
  • Optional: 1 lb ground turkey or grass-fed beef or 1 cup cooked lentils
  • Optional: Fresh cilantro avocado slices, or coconut yogurt for topping

Instructions

  • Heat oil in a large pot over medium heat. Add onion, garlic, and celery. Sauté for 3–5 minutes until fragrant.
  • Add sweet potato, carrots, zucchini, and beets. Stir to coat in oil and cook for 5–7 minutes.
  • Stir in turmeric, ginger, and herbs. Cook for another minute to bloom the spices.
  • Pour in the broth and bring to a simmer.
  • If using meat, brown it in a separate skillet, then add it to the pot. If using lentils, stir them in at this point.
  • Simmer for 20–25 minutes, or until all veggies are tender and flavors are well blended.
  • Season with salt and pepper to taste.
  • Serve hot with optional toppings like avocado, chopped herbs, or a spoonful of coconut yogurt for creaminess.