Dairy Free, Lunch and Dinner, Paleo, Recipes, Whole30

Turkey Chili [Whole30 and Paleo]

Turkey Chili

I made this stuff all year–it’s that good.  

There isn’t some huge backstory on this recipe, or if there is, I don’t remember it because I have been making this one for so long.  Back in college, I made a turkey chili recipe from Rachel Ray and I adapted it some and ended up making it for years.  Fast forward to 2017, I did my first Whole30 and had to figure out how to make my turkey chili compliant (I did it–obviously).  Now, I make this turkey chili all the time!  

This recipe you can make in one-pot (and a cutting board) and it comes together in a little over 30 minutes.  You cook your ground turkey in the pot and then add your vegetables to cook for a few minutes.  Then you add your beef stock, tomato paste, seasoning, and let simmer for 20 minutes and dinner (or lunch) is served!

Ingredients:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 jalapeño
  • 1 small yellow onion
  • 2 TBSP olive oil
  • 1 pound ground turkey
  • 2 cups of beef stock (or beef bone broth)
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 TBSP minced garlic
  • 1 6 oz. can of tomato paste
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • 2 tsp chilli powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp mustard

Instructions:

  1. In a large pot on medium heat, add the olive oil and heat (2-3 minutes).  While this is heating, start to finely chop the onion, bell peppers, and jalapeño.  
  2. Once the oil is hot, add the turkey and brown until the turkey is cooked, stirring and breaking apart as needed (5-8 minutes).  Finish chopping your vegetables while the turkey cooks.
  3. Add the bell peppers and jalepeño and cook for 3-5 minutes, or until soft.  
  4. Add the onions and cook for 5 minutes, or until translucent.  
  5. Add garlic, tomato paste, and beef stock.
  6. Then add all spices (garlic powder, onion powder, chilli powder, cayenne pepper, cumin, paprika, salt, and pepper) and mustard.  Stir until well combined.
  7. Cover and cook for 20 minutes.  The chilli should be a steady simmer the majority of the time it is cooking covered, so adjust the heat as needed.
  8. Taste and adjust any spices if desired.  (Sometimes I add a little more salt and pepper, depending on which beef stock I use). 
  9. Enjoy!

Notes: 

  • Makes six servings.  
  • This is great topped with fresh cilantro, jalepeño, and/or vegan queso (this is my favorite).  You can always use regular cheese if you are not on a Whole30.  
  • You can substitute any of the peppers or onion for frozen.  All you need to do is cook it for 3-5 minutes longer.  

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