Paleo Hearty Turkey Chili

Warm up with this Paleo Hearty Turkey Chili, a comforting and nutrient-packed meal that’s perfect for cozy nights or meal prep. Packed with lean ground turkey, vibrant vegetables like sweet potatoes and zucchini, and a bold blend of spices, this chili delivers rich, smoky flavor without the dairy, legumes, or grains. The luscious tomato base is enhanced with hearty beef broth, while toppings like creamy avocado, fresh cilantro, and a squeeze of lime elevate every bite. With just 20 minutes of prep and one pot to clean, this paleo-friendly recipe is both weeknight-easy and crowd-pleasing. Perfect for those following a paleo diet or anyone seeking a wholesome, satisfying dinner option!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4 minced garlic cloves
• 1.5 pounds ground turkey
• 28 ounces canned diced tomatoes
• 6 ounces tomato paste
• 2 cups beef broth
• 2 medium, peeled and diced sweet potatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cayenne pepper
• 2 medium, diced zucchini
• 1 sliced, for garnish avocado
• 0.25 cup, chopped for garnish fresh cilantro
• 1 cut into wedges, for serving lime

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the ground turkey to the pot. Cook, stirring often, until the turkey is browned and cooked through, about 7-10 minutes.

Step 5

Stir in the canned diced tomatoes, tomato paste, and beef broth, mixing well to combine.

Step 6

Add the diced sweet potatoes to the pot along with the chili powder, ground cumin, coriander powder, smoked paprika, sea salt, black pepper, and ground cayenne. Stir well.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 35 minutes, stirring occasionally.

Step 8

Add the diced zucchini to the pot and let the chili simmer for an additional 10 minutes or until all the vegetables are tender.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve the chili hot, garnished with sliced avocado and chopped cilantro. Serve lime wedges on the side for an extra burst of fresh flavor.

Nutrition Facts

Serving size	(3164.4g)

Amount per serving	% Daily Value*
Calories	2335.6

Total Fat 108.3g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 10.1g
Cholesterol 498.8mg	0%
Sodium 9894.0mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 48.4g	0%
Total Sugars 93.2g
Protein 160.9g	0%

Vitamin D 0IU	0%
Calcium 599.7mg	0%
Iron 28.2mg	0%
Potassium 5167.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 27.2%

Carbs: 31.6%