Turkey Paleo Chili Recipe
A Healthy Turkey Chili recipe that is tasty, simple and made in the crockpot or instant pot with no beans. Paleo, whole30 and easy to make!
Servings: 8 people
Calories: 225kcal
Ingredients
- 2 lbs ground turkey
- 2 tablespoons olive oil
- 1 cup onion minced
- 1 tablespoon garlic minced
- 1 cup peppers chopped in small squares - 1/2 inch
- 1 cup carrots minced
- 28 oz canned crushed tomatoes low salt if necessary
- 1 tablespoons paprika
- 1/4 teaspoon red pepper flakes (omit for less spicy)
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground turmeric
Optional:
- 2 cups steamed cauliflower rice
Instructions
Crockpot Instructions:
- Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes
- While turkey is browning, chop all vegetables + prepare spices.
- Add browned turkey + all ingredients to the crockpot.
- Stir all of the ingredients together in the crockpot until thoroughly mixed
- Cook on low for 6 hours. Serve over rice or cauliflower rice.
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 15 minutes. Heat 1 tablespoon olive oil. Chop onion. Sauté turkey and onion for 5-7 minutes, until mostly browned.
- While the turkey is cooking, chop carrots and peppers. *You could also add the onions later so it’s all one step to chop and cook the veggies!
- Remove turkey from pot and drain liquid from pot. Add 1 tablespoon of olive oil back to pan. Sauté carrots and peppers for 5 minutes.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add crushed tomatoes and 1 cup of water, then add turkey back into pot. Add spices. Stir together.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
- Serve over rice or cauliflower rice.
Stovetop Instructions:
- Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes.
- While turkey is browning, chop all vegetables + prepare spices.
- When turkey is cooked, add in vegetables, spices + canned tomatoes. Stir until thoroughly combined
- Bring chili to a low simmer until it starts to bubble. Once simmering, cook over low-medium heat for 30 minutes to 2 hours stirring every 10-15 minutes.
- Serve over rice or cauliflower rice.
Video
Notes
Instant Pot Instruction Note:
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
- Make sure your Instant Pot pressure is set to sealing.
Nutrition
Serving: 1.5cups (approx) | Calories: 225kcal | Carbohydrates: 15g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 363mg | Potassium: 902mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3586IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg