Paleo Sweet Potato Turkey Chili Recipe

Paleo sweet potato turkey chili is a hearty, warming one-pot dinner that satisfies without grains, beans, or dairy. Ground turkey and sweet potatoes create a naturally thick, nutrient-dense base packed with flavor. Each serving delivers around 38g of protein and only 450 calories, making it ideal for paleo eaters focused on weight loss.

Ingredients

• 680g (1.5 lbs) ground turkey, 93% lean
• 2 medium sweet potatoes, peeled and diced into 1cm cubes (about 400g)
• 1 can (400g) crushed tomatoes
• 1 cup chicken broth, unsalted
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.25 tsp cayenne pepper (optional)
• Fresh cilantro and sliced avocado for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground turkey and break apart with a wooden spoon. Cook for 7 minutes until browned and no pink remains.
5. Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute to toast the spices.
6. Add crushed tomatoes, chicken broth, and diced sweet potatoes. Stir to combine.
7. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes, stirring occasionally.
8. Uncover and cook for 5 more minutes to thicken the chili slightly.
9. Taste and adjust seasoning. Serve topped with fresh cilantro and sliced avocado.

Tips & Variations

• Swap ground turkey for ground bison or grass-fed beef for a richer flavor.
• Add a handful of kale or spinach in the last 5 minutes of cooking for extra greens.
• This chili thickens as it cools; add a splash of broth when reheating.
• Stores well in the fridge for 5 days or freeze portions for up to 3 months.
• For more heat, add diced jalapeño with the onions.

Nutrition Breakdown

Calories: 450 kcal

Protein: 36.8g

Fat: 21.5g

Carbs: 29.8g

Fiber: 5.9g

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