Paleo diet recipes

This green turkey chili simmers ground turkey with tomatillos, poblano and jalapeno peppers, and bite-size butternut squash in a smoky cumin and chipotle broth. It is brothy, bright, and hearty without any beans at all. A squeeze of lime and fresh cilantro finish each bowl.

Green Turkey Chili

Green Turkey Chili

2 tablespoons (30 ml) oil or cooking fat of choice, plus 1 tablespoon (15 ml) for sauting

2 pounds (907 g) ground turkey or chicken

1 medium yellow onion, peeled and chopped

2 poblano peppers, seeded and minced

1 fresh jalapeo pepper, seeded and minced

5 cloves garlic, peeled and minced

One 28-ounce can tomatillos

2 cups (480 ml) chicken stock

1 pound (454 g) butternut squash, peeled, seeded and chopped into bite-size pieces (2 cups (480 ml))

Juice of 1 lime

2 teaspoons (10 ml) ground cumin

2 teaspoons (10 ml) chipotle powder

1 teaspoon (5 ml) dried oregano

2 tablespoons (30 ml) minced fresh cilantro (optional)

1. Heat 2 tablespoons (30 ml) of the oil in a large Dutch oven or soup pot over medium heat.
2. Add the ground turkey, and cook completely, breaking it up with a fork as it browns, about 10 minutes. Remove the turkey to a bowl or a plate.
3. Add the remaining 1 tablespoon (15 ml) of oil to the pot, stir in the onions, poblanos and jalapeos, and cook until the onions are translucent and the peppers are slightly softened, about 4 to 6 minutes. Add the garlic and cook 1 minute more.
4. Add the browned turkey to the pot, along with the tomatillos, chicken stock, squash, lime juice, cumin, chipotle powder and oregano, and cook for approximately 8 to 10 minutes, or until butternut squash is cooked through.
5. Serve garnished with cilantro, if desired.

VARIATION: Don't have or like ground turkey? Feel free to use any ground meat of your choosing instead.

NOTE: To save time, microwave the butternut squash pieces in a bowl for about 6 to 8 minutes (while browning the meat or sautéing the onions and peppers) to cook it before adding it to the chili. Then reduce the cooking time in step 4 to three to four minutes to allow the flavors to meld.

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Pro Tips for Success

• Brown the turkey first, breaking it up with a fork, then set it aside so it does not steam along with the vegetables.
• Microwave the butternut squash pieces for 6-8 minutes while you brown the meat and saute the peppers. It cuts the final simmer to just 3-4 minutes.
• Seed the poblanos and jalapeno for mild heat, or leave some jalapeno seeds in if you want the chili properly spicy.
• Any ground meat works in place of turkey - the tomatillo and chipotle base suits all of them.
• The lime juice and cilantro are not just garnish. Their brightness is what makes the green chili taste alive, so do not skip them.

Frequently Asked Questions

Is green turkey chili paleo?

It is - no beans or grains, just turkey, tomatillos, peppers, squash, and spices simmered into a brothy base.

Can I make this chili ahead of time?

Yes. It keeps for up to 4 days in the fridge and the flavors improve overnight. Add the lime juice and cilantro fresh when you serve it.

How spicy is this chili?

With 2 teaspoons of chipotle powder plus a jalapeno it carries real warmth. Seed both peppers completely and halve the chipotle for a milder pot.

Can I freeze green turkey chili?

It freezes well for up to 3 months. Thaw it overnight in the fridge and rewarm gently - the squash holds its shape nicely.

Stav Kogan

Green Turkey Chili

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Cook Time 1 minute min

Total Time 1 minute min

Servings: 4 servings

Calories: 280

Ingredients Method Nutrition

Ingredients

  

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• 2 tbsp oil or cooking fat of choice, plus 1 tablespoon for sauting
• 2 lb ground turkey or chicken
• 1 medium yellow onion, peeled and chopped
• 2 poblano peppers, seeded and minced
• 1 fresh jalapeo pepper, seeded and minced
• 5 cloves garlic, peeled and minced
• One 28-ounce can tomatillos
• 2 cups chicken stock
• 1 lb butternut squash, peeled, seeded and chopped into bite-size pieces (2 cups)
• 2 tsp ground cumin
• 2 tsp chipotle powder
• 1 tsp dried oregano
• 2 tbsp minced fresh cilantro (optional)

Method

 

1. Heat 2 tablespoons of the oil in a large Dutch oven or soup pot over medium heat.
2. Add the ground turkey, and cook completely, breaking it up with a fork as it browns, about 10 minutes.
3. Remove the turkey to a bowl or a plate.
4. Add the remaining 1 tablespoon of oil to the pot, stir in the onions, poblanos and jalapeos, and cook until the onions are translucent and the peppers are slightly softened, about 4 to 6 minutes.
5. Add the garlic and cook 1 minute more.
6. Add the browned turkey to the pot, along with the tomatillos, chicken stock, squash, lime juice, cumin, chipotle powder and oregano, and cook for approximately 8 to 10 minutes, or until butternut squash is cooked through.
7. Serve garnished with cilantro, if desired.

Nutrition

Calories: 280kcalCarbohydrates: 12gProtein: 22gFat: 14g

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