This recipe puts a twist on the traditional chili removing the beans and adding some extra kick. It’s easy to make with minimal ingredients and can be made in a large quantity to eat over multiple days. You can cook your carbs on the side to make this dish meet your macros.  It’s paleo, grain and gluten-free.  Serve over rice, quinoa or sweet potatoes and top with fresh avocado for a full balanced macronutrient meal. For lower carbs serve over zucchini noodles, butternut or spaghetti squash.

Turkey chili

Prep Time: 8 mins

Cook Time: 20 mins

Servings: 4- 6


1 cup vidalia or sweet onion (diced)

1 cup bell peppers (diced about 1/4″)

1 lb 93% lean ground turkey meat

1 can (28oz) crushed tomatoes (diced up)

1/4 cup of cilantro (optional)

1 pack of Simply Organic Spicy Chili powder (you can use any brand )

add jalapeños-optional

Cooking spray or Misto ( )


  1. In large sauce pan coated with cooking spray combine onions, peppers and mushrooms and sauté until slightly browned.
  2. Place to the side , in a separate pan cook ground turkey until brown and fully cooked. Drain out liquid (fat) during cooking.
  3. In a large sauté pan (can be the same pan you cooked ) combine turkey, crushed tomatoes, sautéed veggies, cilantro and chili spices. Mix ingredients and continue to cook until thoroughly mixed and heated.

Turkey chili


Per Serving:  Calories: 140 Total Fat: 6g, Saturated Fat: 2g, Monounsaturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 56mg, Sodium: 59mg, Potassium: 327mg, Carbohydrate: 6g, Fiber: 1g, Sugar: 4g, Protein: 15g  Vit C: 43%; Iron: 6%