I was nervous when I started the Whole30 Paleo diet because of ingredients I’ve never used before. The only time I’ve ever used coconut oil was when I was pregnant and it was to prevent stretch marks! I love Trader Joe’s because they have a great selection of fresh and organic foods that are more affordable than most groceries. When I went shopping for the Whole30, I didn’t have specific recipes in mind and figured I’d wing it. Again, I like to emphasize how much I enjoy making soups and chili, so putting this recipe together was a no-brainer. I was thoroughly surprised by how flavorful and delicious this chili came out to be. My toddler and husband ate it willingly and happily which was a plus for our first Paleo meal. Enjoy!
Paleo Turkey Chili
- Grass fed 1-lb Ground Turkey
- 1 cup organic butternut squash – cubed
- 1 cup organic rainbow carrots – diced
- 1 organic Leek stalk – diced
- 1/2 small onion – chopped
- 2 organic roma tomatoes – chopped
- 1 cup organic Tuscan Kale – chopped
- 1 tbs cumin powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tbs chili powder
- 1 tsp onion powder
- salt & pepper to taste
- 4 cups of water (or stock of choice)
- 2 tbs coconut oil
- Chopped scallions for garnish
- In a Dutch oven on medium high heat (I like to make soups and stews in mine), add coconut oil and sauté turkey until lightly brown. Add a dash of salt and pepper.
- Throw in all the vegetables minus the tomatoes starting with onions, leeks, and then carrots and squash. Once mixed add in spices. Stir frequently and well.
- Add in tomatoes and water. Stir and deglaze and wait for it to boil. Once it boils, turn it to low and cover for 1 hr. Occasionally lift lid and stir the chili.
- Add salt and pepper to taste and top with scallions for garnish.