Turkey chili โ€“ 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. Itโ€™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
Paleo Turkey Chili ingredients
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Paleo Turkey Chili
Paleo Turkey Chili
Paleo Turkey Chili
Paleo Turkey Chili

Paleo Turkey Chili

5 from 1 vote
By Cassy
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Turkey chili โ€“ 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. Itโ€™s delicious, simple, and great for you.

Ingredients  

  • 1 lb ground turkey meat I use 85% lean thigh meat
  • 2 medium sized tomatoes diced
  • 6 cloves garlic minced
  • ยฝ cup white onions chopped
  • 1 tablespoon cumin
  • 2 teaspoons red pepper flakes
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon sea salt
  • cracked black pepper to taste
  • 1 cup water or low sodium chicken stock
  • fresh cilantro for garnish

Instructions 

  • 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 theyโ€™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 โ€“ buy the โ€œcrushedโ€ 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!

Nutrition

Calories: 218kcal | Carbohydrates: 7g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 699mg | Potassium: 509mg | Fiber: 2g | Sugar: 3g | Vitamin A: 896IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg

Additional Info

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 218
Keyword: paleo chili, turkey chili

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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9 Comments

  1. Cassy – I absolutely love this recipe! My boyfriend and I made it this past weekend for the first time, and the results were incredible! We added kidney beans to the recipe, too. We appreciated that it was a hearty meal, but still guilt-free. He has already made a second batch to eat throughout the week!

  2. i found your recipe a few weeks ago and it has become a regular meal for me and my husband. When I first made it, I didn’t have fresh tomatoes on hand, so I used a can of fire roasted tomatoes, which we have been doing since. We love the level of heat, because it’s just right. Thanks for sharing such a great recipe!