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Two mugs with spoons filled with paleo chili with chips and cilantro.
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5 from 1 vote

Paleo Turkey Chili

This paleo and Whole30 approved chili recipe is the perfect comfort food to warm up to. Full of sweet roasted butternut squash and lean protein, and lightly spicy so the whole family can enjoy. We like to serve ours topped with cilantro and a few sweet potato tortilla chips. This recipe makes a large pot, so you can freeze leftovers or enjoy them for lunch.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 232kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

Chili powders range greatly in heat. If you are unsure if yours is spicy or mild, start by adding 1 tablespoon of chili powder, and then continue adding until you reach 3-4 tablespoons, based on desired heat. I like to use a mild chili powder so I have more of the chili taste, and then we use hot sauce on top of our bowls to make it spicier.

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 421mg | Potassium: 938mg | Fiber: 5g | Sugar: 5g | Vitamin A: 12745IU | Vitamin C: 63mg | Calcium: 90mg | Iron: 4mg