Chunky Turkey Chili

Chili is usually a cold weather staple, but this Paleo-friendly version uses chunky summer vegetables, which add both texture and nutrition. Ground turkey is loaded with health-promoting proteins that when combined with the veggies, makes for a perfectly balanced Paleo meal. Our Paleo chili recipe is easy to prepare and is a great meal for those breezy early spring nights when you don’t want to eat something super heavy, but a light meal is out of the question. We recommend using free-range (or more ideally, pastured) ground turkey for this turkey chili, but truly any type of quality ground meat would taste delectable in this hearty Paleo recipe!

Chunky Turkey Chili
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Chunky Turkey Chili

Servings 4

Total Time: 60 minutes

Cook Time: 1 hours

Nutrition Information

calories 581

carbohydrate 26.3g

protein 63.0g

fat 28.1g

saturated fat 6.0g

cholesterol 194g

sodium 1416g

potassium 1090g

fiber 9.6g

sugar 15.8g

Ingredients

  • 4 slice(s) bacon diced
  • 1 medium onion(s) diced
  • 1 medium bell pepper(s) red or yellow, diced
  • 1 medium jalapeno pepper(s) seeded and minced
  • 2 medium zucchini diced
  • 2 medium garlic clove(s) minced
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) oregano, dried
  • 1/4 teaspoon(s) cayenne pepper
  • 11/2 pound(s) turkey, ground
  • 1 can(s) tomatoes, crushed (28 oz)
  • 2 cup(s) chicken broth
  • 2 tablespoon(s) parsley, fresh for garnish
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste

Instructions

  1. In a large pot or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
  2. Add the onion, peppers, and zucchini. Cook until softened, 5-6 minutes. Add the garlic and seasonings and cook for another minute. Season with salt and pepper and add the turkey.
  3. Cook until the turkey is no longer pink, stirring to mix everything together. Add the tomatoes and broth and bring to a boil. Reduce to a simmer and simmer for 30-40 minutes, until chili is thick and bubbly.
  4. Serve the chili topped with the reserved bacon and chopped parsley.

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