Crockpot Paleo Turkey Chili
Crockpot Paleo Turkey Chili is a hearty, healthy dinner packed with lean turkey, vibrant veggies, and bold spices. Slow-cooked to perfection, this wholesome, grain-free chili is bursting with flavor, making it an easy, comforting meal for busy nights or cozy gatherings.
Why You’ll Love This Recipe
Crockpot Paleo Turkey Chili is a lifesaver for anyone craving a nutritious, flavorful meal with minimal effort. This chili combines lean ground turkey with a colorful array of vegetables and warm spices, creating a rich, satisfying dish that’s perfect for chilly evenings or meal prep. The slow cooker does all the heavy lifting, infusing every bite with deep, comforting flavors while keeping it Paleo-friendly and grain-free. It’s versatile, family-approved, and easy to customize with your favorite toppings or spice levels, making it a go-to recipe for healthy dinners that everyone will love.
Recipe Tips and Tricks
- Brown the Turkey First: Sautéing the turkey before adding it to the crockpot enhances flavor and texture.
- Use Fresh Spices: Freshly ground spices like cumin and chili powder deliver bold, vibrant taste.
- Chop Veggies Uniformly: Evenly diced vegetables ensure consistent cooking and a balanced bite.
- Deglaze the Pan: After browning turkey, deglaze with a splash of broth to capture all the flavorful bits.
- Adjust Spice Level: Taste and adjust chili powder or add cayenne for desired heat.
- Stir Occasionally: If possible, stir halfway through cooking to blend flavors evenly.
- Thicken Naturally: Let chili simmer uncovered for the last 30 minutes if you prefer a thicker consistency.
- Serve with Toppings: Garnish with avocado, cilantro, or lime for a fresh, vibrant finish.
Crockpot Paleo Turkey Chili
Crockpot Paleo Turkey Chili: a hearty, grain-free dinner with lean turkey and bold spices, slow-cooked for rich flavor.
Ingredients
- 1 can (14.5 oz) diced tomatoes, no salt added
- 1 cup low-sodium chicken broth
- 1 lb lean ground turkey
- 1 medium onion, diced
- 1 tsp ground cumin
- 2 bell peppers, diced
- 2 tbsp chili powder
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Brown the Turkey: In a skillet over medium heat, cook ground turkey until browned, about 5-7 minutes, breaking it apart as it cooks.
- Sauté Veggies: Add diced onion, bell peppers, and garlic to the skillet. Cook for 3-4 minutes until softened and fragrant.
- Deglaze the Pan: Pour a splash of chicken broth into the skillet, scraping up any browned bits for extra flavor.
- Transfer to Crockpot: Move the turkey and veggie mixture to a 6-quart slow cooker, spreading it evenly.
- Add Tomatoes and Spices: Stir in diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper until well combined.
- Pour in Broth: Add the chicken broth, stirring gently to ensure all ingredients are evenly distributed.
- Set and Cook: Cover the crockpot and cook on low for 6 hours, allowing the flavors to meld beautifully.
- Check Consistency: After cooking, stir and check if the chili is thick enough; simmer uncovered for 30 minutes if needed.
- Taste and Adjust: Taste the chili and adjust salt, pepper, or spices to suit your preference.
- Serve with Flair: Ladle into bowls, garnish with avocado or cilantro, and enjoy this warm, hearty meal!
Notes
- For a thicker chili, blend a small portion and stir it back in before serving.
- Serve with Paleo-friendly sides like cauliflower rice or a fresh green salad.
- Double the recipe for larger crowds or meal prep; freezes beautifully.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 211Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 218mgCarbohydrates 10gFiber 3gSugar 4gProtein 23g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Turkey (1 lb, lean): Provides a lean protein base; opt for 93% lean for balanced flavor and texture.
- Onion (1 medium, diced): Adds sweet, savory depth; yellow or red onions work well.
- Bell Peppers (2, diced): Contributes color and mild sweetness; use red or yellow for vibrancy.
- Garlic (3 cloves, minced): Enhances savory flavor; fresh garlic is best for potency.
- Diced Tomatoes (1 can, 14.5 oz): Provides a rich, tangy base; choose no-salt-added for Paleo compliance.
- Tomato Paste (2 tbsp): Thickens and intensifies the tomato flavor; look for unsweetened versions.
- Chili Powder (2 tbsp): Adds smoky heat; adjust for desired spice level.
- Cumin (1 tsp): Brings warm, earthy notes to complement the chili’s boldness.
- Chicken Broth (1 cup, low-sodium): Adds depth and keeps the chili moist; use homemade for Paleo purity.
- Salt and Pepper (to taste): Enhances overall flavor; adjust after cooking to taste.
Variations and Substitutions
- Protein Swap: Replace turkey with ground beef, chicken, or bison for different flavor profiles.
- Vegetable Add-Ins: Include zucchini, carrots, or sweet potatoes for extra nutrition and texture.
- Spice Variations: Use smoked paprika or chipotle powder for a smokier taste.
- Bean Addition (Non-Paleo): Add black or kidney beans for a non-Paleo version, if desired.
- Low-Carb Option: Reduce bell peppers and add more low-carb veggies like spinach or kale.
- Coconut Milk Twist: Stir in coconut milk for a creamy, Paleo-friendly variation.
- Heat Adjustment: Add jalapeños or hot sauce for a spicier chili.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed. Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge and reheat gently.
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