Flexitarian Chili

Flexitarian Chili

  • Servings: 6-8
  • Difficulty: easy
  • Print

This experiment turned out amazing. I’ve been craving chili but needed to find a no-sugar way. It’s not quite no sugar, but certainly very low sugar. If you make it a day ahead, then the spices blend even more; it’s tastes even better the next day.


  • 1 796 mL can crushed tomatoes
  • 3 540 mL cans of beans, rinsed. Your choice, but mix them up (The picture contains the starred choices below)
  • o Mixed beans o Black beans* o Navy beans o Kidney beans o Black-eyed peas* o Pinto beans*
  • 2 cans 398 mL deep browned beans (This is where the sugar is.)
  • ½ lb ground turkey
  • 1 med-lrg yellow onion, chopped
  • 1.5 c sliced or chopped fresh button mushrooms
  • 1.5 c frozen corn
  • 3 tbsp chili powder (I actually put more, but some don’t like it that spicy, I added about 5 table spoons.)
  • 2 tbsp crushed garlic (or two garlic pods fresh pressed)
  • 1 tsp ginger
  • 2 tbsp agave nectar
  • 1 tsp pink Himalayan salt
  • 2 handfulls of fresh baby spinach


  1. In a dutch oven, over med/high heat, scramble fry the ground turkey and yellow onion until cooked through and onion is translucent, 5-ish minutes. You may need to add a bit of oil or veggie broth to keep it from burning to the bottom of the pot.
  2. Add the chili powder, garlic, and ginger and stir in well with the turkey until fragrant.
  3. Add mushrooms and frozen corn and mix well.
  4. Add crushed tomatoes, all cans of beans, and salt. Stir until blended.
  5. Turn the heat down to simmer for one hour, stirring occasionally.
  6. 10 minutes before serving add agave nectar and baby spinach. Stir in well.
  7. Serve and enjoy. This recipe freezes well, so make lots now and save time another day.

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