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Spiced One-Pot Paleo Turkey Chili

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Servings 3


  • 2 tbsp olive oil
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 cup carrots chopped
  • 2 ribs celery chopped
  • 1 pound turkey ground
  • black pepper to taste
  • 2 tsp paprika (or cayenne pepper for spicier chili)
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tbsp cumin
  • 14 oz can diced tomatoes
  • 1 cup chicken or veggie broth
  • 2 tbsp cilantro chopped
  • juice of 1 lime


  • In a large, heavy-bottomed pot, warm up olive oil on medium heat for a minute or two. Then add the onion, garlic, red pepper, carrots, and celery. Stir to combine and cook for about 7-10 mins.
  • Then add ground turkey. Break up the meat and cook until it’s no longer pink.
  • Add pepper, chili powder, paprika, oregano and cumin. Stir constantly for a minute until the veggies are fragrant.
  • Add the whole can of diced tomatoes (with juice) and broth or water. Stir, turn up the heat slightly and let the mixture come to a simmer. Then, reduce the heat, cover and let the chili cook for 30 minutes.
  • This step is optional, but to get the best texture, take about 1 and ½ cups of chili and add to a blender. Blend until smooth, pour it back into the pot and stir.
  • Add cilantro and lime juice and stir!
  • Divide the chili into three portions. One serving you’ll have for dinner immediately. One will be stored for the following night’s dinner. The third serving I suggest freezing! (Instructions below). Before placing the chili in the fridge, make sure to let it cool for 30 minutes, then seal in a glass or BPA-free container and store in the fridge for up to four days.
Tried this recipe?Let us know how it was!