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Paleo Turkey Chili
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4.82 from 44 votes

Paleo Chili

This Whole30 Paleo Chili recipe is an delicious, healthy meal made in the crockpot or instant pot. Loaded with veggies- it's easy to make and yummy!
Course Main Course
Cuisine American
Keyword paleo chili, paleo crockpot recipes, whole30 chili
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people
Calories 231kcal
WW Freestyle Points 1

Ingredients

Optional:

  • 2 cups steamed sweet potato noodles or cauliflower rice

Instructions

Crockpot Instructions:

  • Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes
  • While turkey is browning, chop all vegetables + prepare spices. 
  • Add browned turkey + all ingredients to the crockpot.
  • Stir all of the ingredients together in the crockpot until thoroughly mixed
  • Cook on low for 6 hours. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Instant Pot Instructions

  • *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
  • Set the Instant Pot to sauté mode for 15 minutes. Heat 1 tablespoon olive oil. Chop onion. Sauté turkey and onion for 5-7 minutes, until mostly browned.
  • While the turkey is cooking, chop carrots and peppers. *You could also add the onions later so it’s all one step to chop and cook the veggies!
  • Remove turkey from pot and drain liquid from pot. Add 1 tablespoon of olive oil back to pan. Sauté carrots and peppers for 5 minutes.
  • Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
  • Add crushed tomatoes and 1 cup of water, then add turkey back into pot. Add spices. Stir together.
  • Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
  • Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Stovetop Instructions:

  • Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes.
  • While turkey is browning, chop all vegetables + prepare spices. 
  • When turkey is cooked, add in vegetables, spices + canned tomatoes. Stir until thoroughly combined
  • Bring chili to a boil. Once boiling, reduce heat and cook over medium heat for 2 hours on low-medium heat, stirring every 20 minutes.
  • Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Video

Notes

Instant Pot Instruction Note:
  • Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking. 
  • Make sure your Instant Pot pressure is set to sealing.
Freezing this turkey chili: This recipe makes a lot of chili - so you can freeze it! Put in freezer safe containers + store! When ready to defrost microwave or heat in a pan

Nutrition Facts

Nutrition Facts
Paleo Chili
Amount Per Serving (1.5 cups (approx))
Calories 231 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 413mg18%
Potassium 903mg26%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 29g58%
Vitamin A 4185IU84%
Vitamin C 39.6mg48%
Calcium 71mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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