Who doesn’t love an easy, healthy turkey chili recipe? This hearty paleo turkey chili recipe has all the flavor but fewer carbs than your typical bean chilis. I kept the beans out so I could save my carb intake for other foods but you can easily add them back in if you’re not following a strict paleo diet. The red bell pepper and onion still give the chili plenty of fullness.
The best part about chili? It makes great leftovers and also freezes well. I cooked this paleo turkey chili in my instant pot but it could also easily be done on the stove. Make large batches for your family by doubling or tripling the recipe. Serve over zucchini pasta from a delicious combo your body will thank you for. Another fun sub you could also try is to use grass-fed ground beef or bison instead of turkey! I know that combination would also be delicious.
Health Benefits of Paleo Turkey Chili
Here are some health benefits of this paleo turkey chili recipe:
A great source of Vitamin C, A & E from the bell peppers (source)
Quercetin, a particular flavanoid found in the yellow onion, is linked to the prevention of cancer (source)
A good source of folic acid (found in the yellow onion), which is a B vitamin which helps the body make new healthy cells (source)
Manganese, Vitamin B6 and Vitamin C from the garlic cloves in the recipe (source)
High amount of protein from the ground turkey
Paleo Turkey Chili Recipe
Paleo Turkey Chili
Makes About 5 Servings (1 cup each)
- 1 tbsp avocado oil
- 1 large yellow onion, diced
- 2 large organic red bell peppers, diced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 1/2 pounds ground turkey
- 1 can diced tomatoes, drained
- 3 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- to taste Himalayan sea salt
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar (optional)
Hit the sauté button on the pressure cooker (Instant pot) then add the avocado oil
Add the onion, bell pepper, garlic and sea salt and sauté together until the onions are translucent
Add the ground turkey, tomato paste, and seasoning (chili powder, oregano, cumin). Cook until turkey is brown.
Add the canned tomatoes (drained), chicken broth & apple cider vinegar
Hit the off button on the pressure cooker (instant pot), put the lid on and hit the chili button. Finally, press chili and set to 15 minutes.
Let the pressure cooker (instant pot) depressurize naturally. Set aside in bowls.
*If you don’t have a pressure cooker (instant pot), you can follow the same instructions on the stove. The only difference is at the end you’ll bring the ingredients to a boil and then reduce to a simmer for 45 minutes.
This recipe is boyfriend and friend approved. Check out this message from one of my friend’s:
Need another winter recipe? Check out my pressure cooker chicken soup.