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Paleo Turkey Chili Recipe

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Kim is a holistic health coach and a toxic-free lifestyle consultant. She obtained her studies from the Institute for Integrative Nutrition.

Paleo chili: I wish my photo did it justice.

Paleo chili: I wish my photo did it justice.

The Best Palo Chili Ever!

Paleo chili. Sounds odd, but all it really means is one thing: no beans. To be honest, I don't even like beans. They make me gaseous. Although beans can make your chili more filling, I would prefer to replace them with a ton of chopped vegetables.

Paleo turkey chili is like the ultimate healthy comfort food. I made a batch of this for our camping trip, and no one even questioned why there weren't any beans in it.

It doesn't matter if you're Paleo, non-Paleo, a picky eater, or a bean-lover—you will enjoy this turkey chili. It's hard to cook up a meal that will satisfy every type of eater. This turkey chili will make everyone happy and asking for more!

A Chili Made With Lean Ground Turkey and Vegetables

In this recipe, I added some fresh red and bell peppers, along with zucchini from the farmer's market. Since these vegetables are cheap and abundant during the summer, it makes sense to add them to your chili for added fiber and vitamins.

I used a lean ground turkey for my Paleo chili. If you have ground beef on hand, go ahead and use it! You're the cook, so you're in control of your protein!

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There are a couple of things about making chili:

  • Don't be surprised as if the consistency of the chili changes over time. The longer you let it simmer, the thicker it will get.
  • Depending on how thick you prefer your chili, you can always add more water. I've been told by a Texan before that chili is supposed to be thick!
  • Interestingly enough, chili also tastes better the next day! Refrigerate your leftover chili and reheat it the next day.
This Paleo recipe uses bell peppers and zucchini instead of beans.

This Paleo recipe uses bell peppers and zucchini instead of beans.


  • 1 pound ground turkey
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, copped
  • 1 white onion, chopped
  • 1 zucchini, chopped
  • 2 to 3 cloves garlic, minced
  • 1 can of roasted tomatoes
  • 1 can or tomato sauce


  • Cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • salt and pepper, season to taste


  1. Add olive oil to your pan over medium/high heat. Sauté garlic for 1 minute. Cook the ground turkey (or other ground meat) until brown.
  2. Sauté the onions and peppers until they become softer.
  3. Drain the fat from the cooked turkey meat and combine with the sautéed onions and peppers in a 5 quart pot.
  4. Add the remaining ingredients, stir, cover and simmer for 30 to 60 minutes.
  5. Stir periodically while it is simmering

Tips and Hints

  • I usually don't drain the liquid from the cooked meat. Turkey meat is leaner and does not have that much fat content.
  • I also add the salt right at the end to bring out the spices. Salt is incredible. Don't tell my doctor I just told you that.
  • Many of my friends, especially the ones who claim that their chili is the best, do not know about the secret ingredient. I will share with you the spice that makes a difference between a mediocre chili and a oh-my-goodness chili: cumin. Don't forget the cumin.
  • If you're a brave soul like my fiancé, who enjoys the burning sensation of chili on his taste buds, add more chili powder or minced jalapeno peppers.
  • You can use fresh tomatoes if you prefer. Simply crush them with your hands before throwing them in the pot. If you only have tomato paste instead of tomato sauce, just add half a cup of water to the recipe.

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