Cumin and chili powder fully meet the nutritional profile of the popular paleo diet, so dig right in to this grain-free, light, lean, and delicious meal as soon as possible. This tasty paleo chili recipe can be enjoyed for a complete lunch or dinner, given the balance of nutrients here. And, according to recipe developer Maren Epstein of Eating Works, "This recipe is a really simple one-pot deal."
Of course, if you want to make a larger meal here, Epstein adds, "You can pair this chili with any of your favorite paleo dishes [or] with a healthy veggie side like roasted Brussels sprouts with shaved raw goat cheese." And speaking of larger, this is by all means a great chili to make in large portions with plans to enjoy some of it later on. "You can keep this [chili] for four days [refrigerated, but feel free to section it off and freeze half of it for up to three months," says Epstein. A quick zap in the microwave or a stovetop re-heat, and your paleo, taste bud-friendly chili is ready to enjoy again. What’s not to love about that? Now, let’s get to cooking this chili.
Gather your ingredients to make this tasty paleo chili recipe
This savory, hearty chili (that’s nonetheless healthy, for the record) calls for extra virgin olive oil, ground turkey, Vidalia onions (diced), salt, garlic, carrots, a bay leaf, cumin, chili powder, dried oregano Japanese yams (cubed), a can of crushed tomatoes, tomato sauce, corn, and water. But, there’s some flexibility here. "You can absolutely use sweet potatoes instead of Japanese yams," says Epstein. "I just love the sweet sugar cookie taste of the Japanese varieties. You can also use cauliflower instead of potato if you are trying to cut carbs." And of course you can add some spice, too, with red pepper flakes.
Cook the onions, then the garlic, then the turkey for your chili
Heat up a skillet with the 2 tablespoons of oil over medium heat, then sauté onions for ten to 15 minutes until they begin to get caramelized, stirring often so that they don’t burn. Next, add the garlic and stir to keep the garlic from burning. Once the garlic becomes aromatic, add the ground turkey to the mix.
Use a spatula or wooden spoon to break up the turkey meat, and keep on stirring to combine it with the onions and garlic. Add a bit more oil as needed if things are sticking or drying out.
Add the rest of the ingredients, and simmer the chili
Once the turkey meat has browned evenly, add the chopped carrots, bay leaf, cumin, chili powder, and oregano, stirring to evenly combine all ingredients.
Next, add the cubed Japanese yams, the can of crushed tomatoes, and the tomato sauce, and blend everything together with a spoon or spatula. Finally, add the corn and a cup of water, and stir again.
Bring the pot to a boil, and then immediately reduce the heat to a simmer and allow the chili to cook, partially covered, for 20 minutes or until the sweet potatoes are cooked through.
- 2 tablespoons extra virgin olive oil
- 2 Vidalia onions, diced
- 1 tablespoon garlic
- 1 pound ground turkey
- ½ teaspoon salt
- 1 cup carrots
- 1 bay leaf
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano, dried
- 2 Japanese yams, cubed
- 1 (15-ounce) can crushed tomato
- 16 ounces tomato sauce
- 1 cup corn
- 1 cup water
- Heat up skillet over medium heat. Sauté the onions for 15 minutes until they begin the caramelized, stirring often so that they don’t burn.
- Add the garlic and stir, keeping the garlic from burning once it becomes aromatic add the beef. Use a spatula to break up the beef and combine it with the onions.
- Add the carrots, bay leaf, cumin, chili powder, and oregano, stirring to evenly combine.
- Then, add the Japanese yams, crushed tomato, and tomato sauce, and blend with the spatula. Next, add the corn and a cup of water.
- Bring to a simmer and allow to cook partially covered for 20 minutes or until the sweet potatoes are cooked through.