📝 About This Recipe
This robust chili is a Paleo-friendly masterpiece that swaps heavy beans for tender, nutrient-dense cubes of roasted sweet potato. Infused with smoky chipotle, earthy cumin, and fire-roasted tomatoes, it offers a complex depth of flavor that warms you from the inside out. It’s the perfect clean-eating comfort food, providing a satisfying balance of lean protein and slow-burning carbohydrates for a meal that feels indulgent yet remains strictly ancestral.
🥗 Ingredients
The Base
- 2 pounds Ground Turkey (preferably 93% lean for better flavor)
- 2 tablespoons Avocado Oil (or refined coconut oil)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (red or orange, diced)
- 4 cloves Garlic (minced)
The Heart
- 3 cups Sweet Potatoes (peeled and cut into 1/2 inch cubes)
- 28 ounces Fire-Roasted Diced Tomatoes (canned, including juices)
- 2 cups Beef or Chicken Bone Broth (ensure it is Paleo-compliant)
- 2 tablespoons Tomato Paste (for richness)
Spices & Aromatics
- 3 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Chipotle Powder (adjust for heat preference)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Avocado (sliced or cubed)
- 1 piece Lime (cut into wedges)
- 2 tablespoons Red Onion (finely minced for crunch)
👨🍳 Instructions
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1
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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2
Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes).
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3
Using a slotted spoon, remove the turkey from the pot and set aside, leaving the rendered fat in the pan.
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4
Add the diced yellow onion and bell pepper to the pot. Sauté for 5 minutes until the onion is translucent and the peppers have softened.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, and pepper. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
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7
Return the cooked turkey to the pot and stir to coat the meat thoroughly with the spice mixture.
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8
Pour in the fire-roasted tomatoes (with their juices) and the bone broth. Use your spoon to scrape up any brown bits (fond) from the bottom of the pot.
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9
Add the cubed sweet potatoes. Bring the mixture to a gentle boil.
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10
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes.
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11
Remove the lid and check the sweet potatoes; they should be fork-tender but not mushy. If the chili is too thin, simmer uncovered for another 5-10 minutes to reduce.
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12
Taste and adjust seasoning, adding more salt or chipotle powder if a deeper heat is desired.
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13
Ladle the hot chili into deep bowls and top generously with fresh cilantro, avocado, red onion, and a squeeze of lime juice.
💡 Chef's Tips
Don't skip toasting the spices in the tomato paste; this 'blooming' process unlocks essential oils and creates a much richer base. Cut your sweet potato cubes uniformly to ensure they all cook at the same rate. If you prefer a thicker texture, mash a few of the cooked sweet potato cubes against the side of the pot and stir them back in. This chili tastes even better the next day as the flavors have more time to meld, making it an ideal meal-prep dish. For an extra smoky kick, add a teaspoon of sauce from a jar of chipotles in adobo (check labels for Paleo compliance).
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a citrus vinaigrette to balance the richness. Pair with a side of Paleo-friendly almond flour cornbread. For a drink, a sparkling mineral water with a splash of lime and pomegranate juice is refreshing. Top with a dollop of coconut milk yogurt if you miss the creaminess of sour cream. Accompany with plantain chips for a satisfying, grain-free crunch.