Paleo Turkey Chilijump to recipe
Turkey chili – the healthy comfort food. This is a dish that I will cook up in huge proportions on a Sunday because the leftovers throughout the week give me something to look forward to. It’s delicious, simple, and great for you.
Chili reminds me of home cooking with mom. The memories start with the smell of browning onions and garlic wafting through the house.
A big bowl of steaming hot chili, topped with almost too many pickled jalapenos, is a sure way to make me happy.
I hope you enjoy.
Paleo Turkey Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 1 lb ground turkey meat (I use 85% lean thigh meat)
- 2 medium sized tomatoes diced
- 6 cloves garlic minced
- ½ cup white onions chopped
- 1 Tbl cumin
- 2 tsp red pepper flakes
- 1 tsp extra virgin olive oil
- 1 tsp sea salt
- cracked black pepper to taste
- 1 cup water or low sodium chicken stock
- fresh cilantro for garnish
- In a medium sized pot, start heat the olive oil.
- When the olive oil starts running thinly on the bottom of the pan, add the onions.
- Cook the onions, stirring regularly, until they’re transparent and slightly browned.
- Add the garlic and stir until slightly browned but not over cooked.
- Add the turkey meat.
- Chop the meat with a wooden spoon as it cooks in the pan to help break it up.
- Cook the meat until it is no longer pink and starting to brown.
- Add the cumin, red pepper flakes, sea salt, and black pepper.
- Add the tomatoes. (You can used canned tomatoes here if you prefer – buy the “crushed” kind.)
- Stir until the tomatoes are broken and cooked into the meat.
- Add the chicken stock or water and bring to a simmer.
- Remove from heat, spoon into large bowl, top with cilantro (and pickled jalapenos if you dare) and serve!
- Calories: 230
- Sugar: 2.3 g
- Fat: 12 g
- Protein: 24 g