Roma's Turkey & Veggie Chili ~ Sans the Beans!
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Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Roma's Turkey & Veggie Chili ~ Sans the Beans!
Print Recipe
Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Instructions
  1. 1) In a separate bowl, add the 2 cubes of chicken bouillon plus 4 cups of hot water and set aside. I use Knorr, but any brand will do.
  2. 2) Chop your onion into small pieces. Add the oil to the pan and add the onion. Add the turkey, garlic, and the salt and saute for about 10 minutes while breaking up the turkey pieces with the sharp edge of your spatula. Continue cooking until cooked through.
  3. 3) Peel the carrots and chop, as well as the celery and zucchini. You want them to be uniform and all about the same size. Put the vegetables in a separate pot. Add the bouillon cube with the 4 cups water. Boil and place on low. You'll want to boil for about 15 minutes on low so the veggies get soft.
  4. Add the turkey mixture to the vegetables. Add the cacao powder, smoked paprika, chili powder and honey. Stir until completely incorporated. Set on low and cook on the stove for about 15 minutes on low. Serve hot or cool and put away for meal prep for the week.
Recipe Notes

Nutrition facts per serving size (248g), 8oz, 1 cup:

Calories 243, Fat 13.4g (Saturated Fat 2.2g, Trans Fat 0), Cholesterol 96mg, Sodium 159mg, Potassium 523mg, Carbohydrates 8.6g (Dietary Fiber 2.4g, Sugars 4.8g), Protein 27.1g, Vitamin A 85%, Calcium 5%, Vitamin C 15%, Iron 15%.

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Better Than The Rose Lamb Burger
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I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Better Than The Rose Lamb Burger
Print Recipe
I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Ingredients
Servings: people
Instructions
  1. Add oil to the pan and heat at medium heat. Add enough oil to cook both the shallot and jalapeno pepper together. Peel and dice the shallot finely. Set aside. Cut the top (stem) off the jalapeno and slice it down the middle. Use a spoon and remove ALL of the seeds. Discard the seed and then slice the jalapeno pepper into long strips, line up and then chop and dice so it mimics the size of the shallot. Put both the shallots and the diced jalapeno pepper into the pan and put a lid on it and saute for a few minutes. Lift the lid, stir and continue to do that until both the shallot and the pepper are softer, about 4-5 minutes total.
  2. Turn off the flame and then add in the salt, garlic powder, onion powder, cumin and paprika. Mix all of these together with the peppers and shallots until incorporated.
  3. Take the lamb out of your package and put in a large bowl. Pour this mix of the shallots, peppers and spices on top. Let cool a minute or two before you roll up your sleeves and dig in to hand mix the meat. You can use a large fork, but mixing with your hands is the best. Once fully mixed, I form 3 half-pound patties. You could make 4 burgers if you want smaller patties, but my family loves thick lamb burgers so I typically only make 3.
  4. Then make sure you add another tablespoon of oil to coat the bottom of the pan (there's already oil in your meat mixture since the onions and peppers absorbed the oil when they were sauteed) and turn onto a medium-high heat.
  5. Add the patties when the pan is hot. With lamb, it will taste terrible if overcooked. The middle of the burger should look medium rare for the perfect consistency. Overcooking will make them tasteless and rubbery.
  6. I put the lid on the pan for about 4 minutes before I flip the burger. I like the steam within the lid to help cook the patties. Then remove the lid and flip the burgers. Now I keep the lid off and let them cook for another 4-5 minutes. For your first time you can cut one of them open to see how they're looking, and you may need less time after you flip them depending upon whether you've got a flame, or an electric stove. Cook times may vary. Once you make them the first time, you'll have your timing down for future patties. If you're making 4 burgers, those are thinner patties, so try 4 minutes on the first side, then 3-4 minutes on the flipped side.
  7. When I'm down to the last minute of cooking, I slice the buns and pop them into my toaster on low so they're warm and a bit crispy. Add mayo or whatever condiments you like onto your burger. Assemble, and enjoy!
Recipe Notes

One of the most IMPORTANT ingredients you cannot forget to add is salt. Lamb REQUIRES a lot of salt, and I've made the mistake a few times juggling kid conversations while cooking and forgetting to add the salt and it will make the burger taste not so great. Lamb and salt go hand in hand, so if you want to omit any of the spices, that's fine, but do not omit the 1 1/2 teaspoons of salt. I use Himalayan salt in all of my cooking, but you can use kosher salt or regular table salt.

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