My new favorite chili recipe, this Roasted Butternut Paleo Turkey Chili is sure to be yours, too! Packed with protein and tons of veggies- you won’t miss the beans! A great Whole30 chili.
The Perfect Paleo Turkey Chili
I love vegetarian dishes, so the thought of a bean less chili wasn’t super exciting.
During my Whole30, I decided to try making a Whole30 chili recipe, and this Roasted Butternut Paleo Turkey Chili is what I landed on.
Even if you aren’t paleo, even if you aren’t doing a Whole30, I highly urge you to try this delicious chili!
Packed full of roasted vegetables, a tangy and spicy tomato base, and lots of low calorie protein from ground turkey. It has become my favorite chili recipe, one that I make year round!
We’ve been coming home (freezing cold) to this chili recipe, and I have to say, it’s my favorite to date. I have posted a Roasted Eggplant Vegetarian Chili, and a Crockpot Chicken Taco Chili— but there is just something about this Paleo Turkey Chili that really hits the spot. It’s the perfect low carb dinner.
I love comforting low carb dinners like this in the winter, when it’s so easy to pack on a few extra pounds by eating comforting high carb meals.
How to Make Paleo Turkey Chili
Making this chili is easy, and actually a quick dinner recipe. It makes a large batch, so it’s perfect for meal prep, or for a family dinner with leftovers for lunch.
It freezes great, so make a double batch, and freeze for quick and easy lunches or dinners later on!
Step 1: Prepare roasted vegetables
- Peel and chop butternut squash. Also chop the peppers and the zucchini.
- Spray or drizzle olive oil on the vegetables, and lightly season with salt and pepper.
- Roast the vegetables for 25 minutes, until they have begun to brown and caramelize on the edges.
Step 2: Prepare the turkey and tomato chili base
- Saute the onions and turkey in a large pot.
- Add the tomatoes, tomato paste, vegetable broth and spices, and allow to simmer until the roasted vegetables are ready.
- Add the roasted vegetables into the chili pot, and allow to simmer another 10-15 minutes to allow the flavors to blend.
Tips for Roasted Butternut Turkey Chili
Is this chili spicy?
Chili powders can range in spiciness– so I always like to start with about half of what a recipe calls for, and then add more in. The chili powder I use in this recipe is pretty mild. If yours is spicy, you might only need half the amount. I use Rapunzel Vegetable Bouillon in my soups/stews because I love the flavor. It has sea salt added to it. If you use a different broth or bouillon, you might need to adjust the amount of salt added.
Do I have to roast the vegetables separately?
I roast the veggies prior to adding them to this chili- yes, it’s an extra step- but I have never been really happy with butternut squash or sweet potatoes added directly into soups and stews. The roasting step really doesn’t take very much time (and if you line your cooking sheet with baking paper, it’s really not a problem to clean up either!), and it really enchances the sweetness of the squash.
Can I add beans to this chili recipe?
Absolutely! If you love beans, or want this recipe to stretch, add a can of beans. You can cut the amount of turkey in half if you’d like, or leave it the same. Adjust the salt and spices after adding additional ingredients.
What can I eat with Whole30 Chili?
We love this chili served simply with hot sauce and cilantro. It’s a delicious meal all on it’s own. If you’d like a side dish, try my Whole30 approved Cauliflower Fritters or a salad like my Whole30 Zoodle Salad.
Can I freeze vegetable chili?
Absolutely! Freeze individual portions for lunches, or double this recipe and freeze so you can enjoy Paleo Turkey Chili on a busy weeknight. Sometimes I freeze just the turkey and tomato base and add the roasted vegetables in when I am ready to serve it, but it’s totally fine to freeze the complete recipe.
Paleo Turkey Chili
- 1 butternut squash
- 2 bell peppers
- 1 zucchini
- 1/2 tablespoon olive oil
- salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 2 pounds ground turkey
- 3 tablespoons chili powder adjust to taste - chili powders range greatly in heat
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 2 (14 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato paste
- 2 cups water
- 1 tablespoon vegetable bouillon (2 cubes)
- Preheat oven to 450º F.
- Peel and chop butternut squash in dice sized cubes. Chop peppers and zucchini in small pieces. Add all the vegetables to a cookie sheet, drizzle with 1/2 tablespoon olive oil, and lightly season with sea salt and black pepper.
- Roast vegetables for 25 minutes, until the edges are charred.
- While the vegetables are roasting, add olive oil and onions to a large soup pot or dutch oven. Saute the onions for 5-7 minutes until softened.
- Add the turkey, spices, and salt to the onions, and stir to break up the turkey as it browns. Saute about 10 minutes.
- Add diced tomatoes, tomato paste, water and vegetable bouillon. Turn heat up to bring to a low simmer, then reduce heat to medium low and continue to simmer until the vegetables are ready.
- Add the roasted vegetables to the pot, and allow to simmer together for an additional 10-15 minutes.
- Serve garnished with cilantro, or cheese and chips if not a paleo or Whole30 meal.
- Store chili for up to 3 days in the refrigerator, or up to 3 months packed in air tight containers in the freezer.
Other Healthy Chili Recipes:
- Whole30 Chili (beef), by Sunkissed Kitchen
- Roasted Eggplant Chili, by Sunkissed Kitchen
- Crockpot Chicken Taco Chili, by Sunkissed Kitchen
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of any purchases made.