The first time I made this chili we were visiting my family. My sister was over at my parents house with her girls, who were playing sweetly with my little baby. She got herself a bowl of chili and sat down in the living room in a chair that looks out on the back yard. It was raining and gray outside, one of those days that makes you want to burrow and read (and eat). She stayed there while the girls played and the rest of us visited, looking absolutely serene, and finally I asked her what she was thinking about. She said “this chili is so good.” YES! It’s always a win to allow another mother a moment of quiet peace and feed her something delicious and good for her.
My sister does not follow a paleo diet, but she loved this. She even asked for the recipe and made it that same weekend! My husband loves it, too. When I was making the batch that is pictured above, he had been saying for days “I’m so excited for you to make the chili!” This has become THE chili for us. It is so, so good. Different enough from classic chili to be a totally new experience, but with the very same comforting elements. The sweet potato and red pepper paired with the apple cider vinegar give it a brightness that classic chili doesn’t have. And of course it’s paleo, so no beans here. If you do eat legumes, chickpeas would be lovely in this.
**This post contains affiliate links. This means that if you purchase anything through these links I may earn a small commission at no extra cost to you. Read the full disclosure here.**
Why is it that so many of the things we crave are bad for our health? That’s one of the reasons I can talk about the Whole30 program until the cows come home. For me and my husband, it totally changed our life. I was never one to eat a lot of bad food, but when I got pregnant, everything made me sick except carbs basically. So I ate a lot of them. Now I know that I could have managed the sickness differently with nutrition. My husband had some bad food habits that had been around for years. Not even getting into everything else it did for us, the Whole30 completely changed the way we look at eating. Andrew now happily gobbles up an egg scramble and doesn’t miss the toast. He eats a big salad with a can of tuna on top and doesn’t wonder where his ‘real’ dinner is. And in this case, we both dive into this amazing chili without giving cheese a second thought. I could talk for hours about Whole30. That’s one of the reasons why I started this blog, so get ready!
Okay back to the chili. All you really have to do is brown the meat, chop everything and toss it into the pot- thats where the magic happens! It’s great if it cooks for an hour, it’s out of this world if it cooks for 3 hours, and don’t even get me started on the leftovers. Make this on a late weekend morning and eat it all day long. Let me know if you make this and what you think! Enjoy!
Turkey, Sweet Potato & Red Pepper Chili
Prep Time- 20 minutes Cook Time- 1hour-all day
- 2lbs. ground turkey
- 1T olive oil
- 1 large or 2 small yellow onion(s)
- 1 head garlic (yes, the whole thing!)
- 2-3 sweet potatoes
- 2 red bell peppers
- 3 large carrots
- 2 28oz. cans diced tomatoes with juice
- 3 cups chicken stock or bone broth
- 2T raw apple cider vinegar
- 2 cups (or as much as you want!) frozen spinach
- 3T chili powder, or to taste
- Salt and pepper to taste
- In a large pot, add olive oil and heat to medium.
- Add ground turkey, breaking it up with a wooden spoon so it crumbles and browns.
- Dice onion and add to turkey while it’s browning.
- While the turkey and onions cook, mince garlic and add to pot.
- Peel* and dice your sweet potatoes and carrots into bite sized chunks, add to cooked turkey.
- Remove seeds and dice red peppers, add. Cook for about 5 minutes, until veggies are beginning to soften.
- Add diced tomatoes (don’t drain!), chicken stock, and ACV. Add spinach and stir until it thaws and incorporates.
- Season with chili powder and S&P to taste, and simmer until veggies are cooked and at least 1 hour, but it gets better the longer it cooks!
- Serve with an extra shake of salt & pepper and sliced avocado. Enjoy!
*You can skip peeling if you want to get extra nutrients from the carrot and sweet potato skins- it’s a matter of preference.