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AIP Chili Recipe
Prep Time
10 mins
Cook Time
25 mins

Bean-free chili recipe made without tomatoes, chilies, or bell peppers for a low-inflammatory meal.

Course: Main Course, Soup
Cuisine: American
Keyword: aip, gluten free, keto, low-carb, paleo, whole30
Servings: 5 servings
Calories: 335 kcal
Author: Julia
  • 2 Tbsp coconut oil or cooking oil of choice
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 3 large carrots peeled and chopped
  • 1 lb ground turkey
  • 1 Tbsp minced ginger
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/4 tsp ground turmeric
  • 1 tsp sea salt to taste
  • 2 small yellow squash chopped
  • 1 medium zucchini squash chopped
  • 1 (15-ounce) can pumpkin puree
  • 4 cups chicken broth
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp coconut aminos optional
  1. Heat the coconut oil in a large dutch oven or pot over medium heat. Add the onion and saute, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and carrots and continue sauteing another 2 minutes.

  2. Scoot the vegetables off to one side of the pot and add the ground turkey, ginger, oregano, basil, parsley, turmeric, and sea salt. Brown the turkey for 2 to 3 minutes, flip, then brown on the other side for an additional 2 to 3 minutes. Use a spatula or wooden spoon to break up the meat into smaller pieces and stir it into the vegetables.

  3. Add the remaining ingredients, cover the pot and bring to a full boil.

  4. Reduce the heat to a simmer and cook 20 minutes, until the vegetables have reached desired done-ness and the turkey is cooked through.

  5. Serve chili with fresh chopped parsley, chives, and/or your choice of toppings.

Nutrition Facts
AIP Chili Recipe
Amount Per Serving (1 of 5)
Calories 335 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 11g12%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.