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!
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Chunky Turkey Chili
Total Time: 60 minutes
Cook Time: 1 hours
saturated fat 6.0g
- 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
- In a large pot or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- 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.
- 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.
- Serve the chili topped with the reserved bacon and chopped parsley.