Healthy 30-Minute No-Bean Chilli
Prep time
Cook time
Total time
Serves: 6
  • 1 tablespoon olive oil
  • 500g ground chicken breast (or other ground meat of choice)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 1 bay leaf
  • 1 small onion, chopped
  • 2 large cloves garlic, minced
  • ½ cup sliced mushrooms
  • 1 28oz can diced tomatoes
  • 1 15oz can tomato sauce
  • 1 cup chicken broth
  • 1½ cups finely chopped kale
  • 1½ cups diced sweet potato (peeled)
  • Optional Garnishes:
  • chopped chives
  • crumbled cheese (dairy-free or non)
  • sour cream, greek yogurt, or dairy-free yogurt
  • cilantro
  • crushed tortilla chips
  1. In a large non-stick pot add olive oil, ground chicken, salt and spices.
  2. Cook over medium-high heat and brown the chicken breaking it up as it cooks into smaller pieces.
  3. When chicken is browned and cooked through add in the onion, mushrooms, and garlic and cook for 3 more minutes until onions are softened.
  4. Pour in the diced tomatoes, diced sweet potato, tomato sauce, broth, and add in the bay leaf.
  5. Cover and simmer over medium heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
  6. Once sweet potatoes are fork tender, add chopped kale to the chili and stir until kale is wilted.
  7. Remove bay leaf and serve.
  8. Garnish as desired.
Recipe by Nutrition in the Kitch at