17 May Kitchen Sink Paleo Chili
You can totally customize this chili to your liking, or based on what you have on hand! Some days I’ll add different vegetables based on what is in season. You can use ground beef, turkey or chicken in this recipe and it will taste wonderful.
This recipe for chili doesn’t require too much cooking. After simmering on the stove for about 30 minutes, the chili turns out hearty and thick, but if you want it to be more like soup, you can add more water or bone broth while it’s cooking. Other than that, this recipe is very flexible and is great to prep ahead of time. I think it tastes even better the next day because all of the flavors come together so nicely!
Kitchen Sink Paleo Chili
- 1 lb ground turkey meat
- 1 tbsp avocado oil
- 1 cup filtered water or bone broth
- 1 cup mild-hot salsa depending on preference
- 5 cloves garlic minced
- 1/2 cup white onion diced
- 2 medium sized tomatoes diced
- 1 sweet potato peeled and diced
- 1 cup broccoli florets
- 1 cup chopped kale
- 1 jalapeño pepper minced
- 1 tbsp cumin
- 2 tsp crushed red pepper flakes
- 1 tsp sea salt
- 1 tsp paprika
- 1/4 tsp chili powder
- cracked black pepper to taste
- fresh cilantro or parsley for garnish
- In a large skillet, heat avocado oil over medium/low heat. Add the garlic, onions, jalapeño pepper, broccoli florets, chopped kale and sweet potato, and sauté until soft.
- Add the ground turkey meat to the pan and cook until browned, stirring often to break up the meat. Once the meat is browned, add the filtered water, tomatoes, salsa, salt, and all of the spices. Mix well to combine.
- Bring to a boil and then reduce heat and let simmer until the chili is nice and thick. Add additional water during this time if you want your chili more like a soup. Taste and adjust spices to taste.
- Garnish with fresh cilantro or parsley and serve!