This quick no bean chili recipe is made with Mexican flair thanks to a quick homemade mole sauce for a delicious dinner the whole family will love! Gluten free and dairy free.
For the mole sauce (see notes for quick alternatives):
- 2 teaspoons olive oil
- 2 garlic cloves
- 1/2 cup white onion, chopped
- 2 Tablespoons chili powder
- 1/4 teaspoon cinnamon
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Pinch of ground cloves
- 1 dried pasilla soaked and /or 2 chipotle peppers in sauce (canned)
- 1 1/2 to 1 3/4 cups of chicken or vegetable broth – less broth creates a thicker sauce.
- 2 Tablespoons creamy almond butter
- 1 ounce dark chocolate ( 60% – 70%)
- 1 Tablespoon unsweetened cocoa powder
- Pinch of sea salt
For the turkey chili:
- 1 Tablespoon oil
- 16 ounces ground lean turkey
- 2/3 cup onion, chopped
- 1 teaspoon minced garlic
- 2 cups bell pepper, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon pepper
- 2 cups sweet potato, peeled and chopped
- 14 ounces fire-roasted tomatoes (keep juice)
- Optional: chicken broth (if needed to thin the chili)
- Sliced jalapenos
- Chopped cilantro or parsley
- Pepitas (pumpkin seeds)
For the mole sauce:
- Heat the olive oil in a medium sauce pot, and add the garlic and onion sauteing on medium heat for about 2 minutes or until it is fragrant.
- Add the spices – chili powder, cinnamon, cumin, oregano, cloves, and chipotle (optional). Mix them all together, and cook for an additional 1 to 2 minutes.
- Remove the pot from heat, and add the broth, stirring to combine.
- Carefully, transfer the sauce to a high-speed blender. Or, use an Immersion Blender to blend the ingredients until smooth.
- Transfer the mixture back to the pot, and add almond butter, chocolate, cocoa powder, and sea salt. Return the heat to medium-high, and bring the sauce to bubbling before reducing the heat back to low. Let it simmer for 15-20 minutes.
- Add 1 Tablespoon of oil to a large pot or Dutch oven over medium-high heat. Add ground turkey and cook for about 4 to 5 minutes until the turkey is browned. Once browned, remove the turkey from the pot, and set it aside.
- Add the onion and garlic to the pot, and saute for about 1 minute or until fragrant. Then, add the peppers, spices, and chopped sweet potato. Stir to combine. Cook on medium heat for an additional 4 minutes or until the sweet potatoes soften but are not fully cooked.
- Place the turkey back in the pot, and add the canned fire-roasted tomatoes with the juice plus 1 cup of mole sauce. Stir to combine. Then, simmer for 20 minutes or until the sweet potatoes are tender. Taste and adjust the spices if needed. For thinner chili add 1/2 cup of chicken broth.
- Ladle the chili into serving bowls, and garnish it with sliced jalapenos, cilantro, pepitas, and optional cheese and sour cream, as desired.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: dinner
- Method: stove top
- Cuisine: mexican-american
- Serving Size:
- Calories: 305
- Sugar: 9.1 g
- Sodium: 784.2 mg
- Fat: 16.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 22.4 g
- Fiber: 5.9 g
- Protein: 19.3 g
- Cholesterol: 56.3 mg
Keywords: sweet potato chili, turkey chili, turkey mole, paleo chili recipe, gluten free