Whole30 Turkey Chili (Paleo)

Whole 30 Turkey Chili with Sweet Potatoes is a clean, flavorful and massively easy meal to prepare! All you need is one pot and some basic whole food ingredients and you’re all set for an amazing healthy chili recipe!

In addition to curry, chili is one of those meals I can put on repeat and never get sick of it. Let’s face it, dolling up chili with an array of toppings is often the best part. This way you end up with thick, hearty stew with added texture and nice cool creamy finishes from the toppings. Talk about a perfect bite!

For those of us who don’t tolerate beans well, beanless chili is just as satisfying! 

I make my chili recipes loaded with vegetables and quality meat (I use either grass-fed ground beef or organic ground turkey) and top it with a dollop of coconut milk yogurt and a hefty portion of avocado. To me, there’s nothing more satisfying than a belly full of chili bliss.

This Whole30 Turkey Chili with Sweet Potatoes couldn’t be easier to prepare! The majority of the ingredients are spices you already have on hand, and it wouldn’t shock me if you keep the fresh ingredients stocked in your household as well. 

You’ll love how hearty the chili is and you won’t miss the beans! The sweet potato provides a nice sweet counterbalance to the acidity of the tomatoes and peppers, hitting all the major flavor bases.

Whether or not you’re doing a Whole30, this chili is an amazing staple to incorporate into your weeknight menu. It is paleo-friendly, easy on the ol’ digestive system, and makes you feel so gloriously full without going into a food coma.

This easy weeknight chili can be made after work or you can use it as a meal prep affair.

Let’s get into it!

How to Make Whole30 Turkey Chili with Sweet Potatoes:

Heat olive oil over medium heat in a large stock pot. Add the onion, sweet potato, and carrots and cook, stirring occasionally for 5 minutes, until vegetables begin to soften. Add the bell pepper, pasilla pepper, garlic, chili powder, paprika, ground cumin, and sea salt and continue cooking, stirring occasionally, for 3 minutes.

Move the vegetables to one side of the stock pot and add the ground turkey to the stock pot. Allow it to brown on one side 1 to 2 minutes before stirring it into the vegetables (there’s no need to cook the turkey through just yet).

Add the diced tomatoes and chicken broth and stir well. Cover and bring to a full boil. Reduce heat to a simmer and continue cooking at least 20 minutes, until turkey is cooked through. If you have more time, allow the chili to simmer on the stove top for one hour total – this will allow the flavors to come out and make the chili even more delicious! Taste chili for flavor and add sea salt to taste.

Serve chili with homemade coconut milk yogurt, sliced avocado, cilantro, and green onion and any other toppings you fancy!

Slow Cooker Instructions:

The down, dirty, quick and easy way of preparing this recipe in a slow cooker is to add all the ingredients to your crock pot, give it a big stir, and cook on high for 4 to 6 hours or low for 6 to 8 hours.

For the best result, though, you’ll want to saute the onion and sear the meat before adding it to the slow cooker. To do so, heat olive oil over medium heat in a large stock pot. Add the onion and cook, stirring occasionally for 5 minutes, until it begins to soften. Add the bell pepper, pasilla pepper, garlic, chili powder, paprika, ground cumin, and sea salt and continue cooking, stirring occasionally, for 3 minutes.

Move the vegetables to one side of the stock pot and add the ground turkey to the stock pot. Allow it to brown on one side 1 to 2 minutes before stirring it into the vegetables (there’s no need to cook the turkey through just yet).

Transfer everything to the slow cooker along with the remaining ingredients (carrot, sweet potato, diced tomatoes and chicken broth). Stir well to combine, then secure the lid on the crock pot. Cook on high for 6 to 8 hours or low for 6 to 8 hours.

Recipe Adaptations:

  • Use ground beef or bison in place of ground turkey.
  • Make it low-FODMAP by omitting the onion and garlic and adding 1 Tbsp cider vinegar or dijon mustard.
  • Replace the sweet potato with butternut squash, or omit altogether.
  • For richer flavor, add 1 Tbsp cocoa powder and/or ⅓ cup dry red wine
  • If desired, add ¼ cup dry quinoa for thicker chili and more volume.
  • Add more chicken broth for a soupier consistency.
  • If you aren’t doing a Whole30 or you love beans, add 1 can black beans or garbanzo beans.

Get your Whole30 Turkey Chili on!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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Whole30 Turkey Chili with Sweet Potatoes

Course: Main Course, Soup
Cuisine: American
Keyword: chili, ground turkey, turkey chili
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3 servings
Author: Julia

Beanless Whole30 chili recipe with vegetables and ground turkey made in one pot in just 35 minutes

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Ingredients

  • 2 Tbsp avocado oil
  • 1/2 yellow onion chopped
  • 1 small sweet potato chopped
  • 1 large carrot peeled and chopped
  • 1 red bell pepper cored and chopped
  • 1 pasilla pepper cored and chopped
  • 3 cloves garlic minced
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp ground paprika
  • 2 tsp dried oregano
  • 1 tsp sea salt to taste
  • 1 lb ground turkey
  • 1 (15-ounce) can diced tomatoes
  • 1.5 cups low-sodium chicken broth or bone broth

For Serving:

  • coconut milk yogurt
  • 1 large ripe avocado sliced
  • 1/2 cup fresh cilantro chopped
  • 4 stalks green onion chopped

Instructions

  1. Heat olive oil over medium heat in a large stock pot. Add the onion, sweet potato, and carrots and cook, stirring occasionally for 5 minutes, until vegetables begin to soften. Add the bell pepper, pasilla pepper, garlic, chili powder, paprika, ground cumin, dried oregano and sea salt and continue cooking, stirring occasionally, for 3 minutes.

  2. Move the vegetables to one side of the stock pot and add the ground turkey to the stock pot. Allow it to brown on one side 1 to 2 minutes before stirring it into the vegetables (there’s no need to cook the turkey through just yet).

  3. Add the diced tomatoes and chicken broth and stir well. Cover and bring to a full boil. Reduce heat to a simmer and continue cooking at least 20 minutes (the longer the more flavorful the chili becomes), until turkey is cooked through. Taste chili for flavor and add sea salt to taste.

  4. Serve chili with homemade coconut milk yogurt, sliced avocado, cilantro, and green onion and any other toppings you fancy!

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