Paleo Hearty Turkey Chili
Dive into flavor-packed goodness with this Paleo Hearty Turkey Chili, a comforting and wholesome dish tailored for clean eating. This recipe combines lean ground turkey, vibrant vegetables like sweet potatoes and zucchini, and a medley of bold spices—chili powder, cumin, smoked paprika, and cayenne—for a rich, smoky kick with just the right touch of heat. Slow-simmered in a hearty tomato and beef broth base, this chili is loaded with nutrients while remaining grain-free and dairy-free, making it perfect for paleo lifestyles. Garnish with creamy avocado, fresh cilantro, and a squeeze of lime to elevate every spoonful. Ready in about an hour and serving six, it's an ideal choice for cozy family dinners or meal prepping. Indulge guilt-free in this protein-packed, vegetable-rich paleo chili!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 minced garlic cloves
- 1.5 pounds ground turkey
- 28 ounces canned diced tomatoes
- 6 ounces tomato paste
- 2 cups beef broth
- 2 medium, peeled and diced sweet potatoes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cayenne pepper
- 2 medium, diced zucchini
- 1 sliced, for garnish avocado
- 0.25 cup, chopped for garnish fresh cilantro
- 1 cut into wedges, for serving lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground turkey to the pot. Cook, stirring often, until the turkey is browned and cooked through, about 7-10 minutes.
Stir in the canned diced tomatoes, tomato paste, and beef broth, mixing well to combine.
Add the diced sweet potatoes to the pot along with the chili powder, ground cumin, coriander powder, smoked paprika, sea salt, black pepper, and ground cayenne. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 35 minutes, stirring occasionally.
Add the diced zucchini to the pot and let the chili simmer for an additional 10 minutes or until all the vegetables are tender.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with sliced avocado and chopped cilantro. Serve lime wedges on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 9894 mg | 430% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 93.2 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 5167 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
