Dinner

Paleo Ground Turkey Chili Recipe

ByMaya bella December 12, 2025December 12, 2025

Introduction

This Paleo Turkey Chili is a hearty, flavorful dish perfect for satisfying your comfort food cravings without any grains or dairy. Packed with lean ground turkey and nutrient-rich vegetables, it’s an easy one-pot meal that simmers to tender perfection. Ideal for cozy dinners and meal prep alike.

A white bowl filled with a thick, chunky chili that has layers of cooked ground meat, diced orange carrots, red tomato pieces, and small bits of green pepper, all in a rich red sauce. On top of the chili, there is a dollop of smooth white sour cream, two bright green slices of jalapeno, and a small bunch of fresh green cilantro leaves placed to the side. The bowl sits on a white marbled surface with two lime wedges to the left and a stacked set of white plates blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb ground turkey
28 ounces canned crushed tomatoes
1 cup chicken bone broth
1 cup onions, minced
1 green bell pepper, diced
1 cup carrots, diced (about 2 medium)
3 garlic cloves, minced
1 tbsp paprika
1 tsp chili powder
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp turmeric
1/4 tsp cinnamon

Instructions

Step 1: In a large pot or Dutch oven, heat over medium-high and add the ground turkey. Sauté for 7-9 minutes until no longer pink, breaking it up as it cooks.
Step 2: Add the crushed tomatoes, chicken bone broth, minced onions, diced bell pepper, diced carrots, minced garlic, and all the seasonings to the pot. Stir everything thoroughly to combine.
Step 3: Bring the chili to a boil. Once boiling, reduce the heat to low-medium and let it simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking and to deepen the flavors.
Step 4: Taste and adjust seasoning if needed. Serve hot with your favorite toppings such as fresh herbs or avocado slices.

Tips & Variations

For extra heat, add a chopped jalapeño or a pinch of cayenne pepper along with the spices.
Substitute ground chicken or beef if you prefer a different protein.
Use bone broth alternatives like vegetable broth to make it fully plant-based, though the turkey would need replacing as well.
Make it in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.
Add a handful of chopped kale or spinach in the last 10 minutes of cooking for extra greens.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with chili on a white marbled surface. Each bowl has a thick layer of brown cooked ground meat mixed with small orange and green vegetable bits forming the base. On top of the chili, there is a dollop of white sour cream placed near green slices of jalapeño and fresh cilantro leaves, adding a fresh touch to the rich texture. In the background, a white stacked plate holds two pieces of golden cornbread with a spongy texture. Two lime wedges are placed near the bowls, adding a pop of yellow-green color. A spoon is partially visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of turkey?

Yes, ground beef works well and will give the chili a richer flavor. Choose lean beef to keep it closer to the paleo style.

Is this chili spicy?

The chili is mildly spiced with paprika and chili powder but not very hot. You can easily adjust the heat by adding more chili powder or fresh chilies according to your taste.