Paleo Turkey Chili Recipe

The winter solstice is here along with early sunsets, frigid temps, and all things comfy and cozy. That means one thing and one thing only — soups on! Nothing says comfort like a hearty, warm bowl of chili. For our Winter Favorites cooking class webinar, we've health-ified the classic by using pastured turkey, nutrient-dense bone broth, and keeping blood sugar stable by cutting the carbs.

Book your Winter Favorites class now for 2022!

Turkey No Bean Chili

Serves: 4-6


2 tablespoons avocado oil

1 cup diced red or white onion (approx. 1 medium)

1 cup diced red bell pepper (approx. 1 medium)

1 cup diced carrot (approx. 2 medium)

1 cup diced celery (approx. 2-3 stalks)

2 tablespoons minced garlic (4-5 cloves)

1 pound ground turkey

1 teaspoon salt

1 teaspoon oregano

2 teaspoons ground cumin

2-3 tablespoons chili powder (depending on desired spice level)

1 teaspoon smoked paprika

2 15-ounce cans diced tomato

1.5 cups bone broth

⅓ cup chopped cilantro

1 teaspoon lime juice (approx. 1 lime)


  1. Heat avocado oil in a large pot over medium heat. Add in onion, bell pepper, carrot, and celery. Sauté stirring frequently until softened, 7-10 minutes.

  2. Add the ground turkey and break up the meat with a wooden spoon until no longer pink. Add the garlic and stir for one minute. Add the salt, oregano, cumin, chili powder, and paprika, stirring until meat and veggies are well-coated.

  3. Add canned tomatoes and broth and bring to a boil, then reduce heat and simmer for 35 minutes. Remove chili from heat and stir in cilantro and lime juice. Taste and add more salt if needed.

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