Paleo Sweet Potato Turkey Chili

This paleo sweet potato turkey chili is so nourishing and loaded with so many health supporting ingredients! I love making a big batch of it in my Instant pot when it gets cold out. It’s the perfect quick and easy meal to prep for the week or to share with your family. I don’t put beans in my chili and instead use sweet potato cubes which provides that nice starchy texture and tastes so good!

What you will need

Bone Broth – I love using bone broth as a base because it supports gut, joint, hair, skin, and nail health. Bone broth is rich in collagen protein as well which I always appreciate. I use the brand Kettle & Fire which makes high quality broths.

Sweet Potato – This is what I use to bulk up the soup instead of beans. The texture is very similar I think and they add a touch of sweetness to the chili which I’m all about.

Turkey Meat – You can use either ground turkey or leftover turkey from thanksgiving(I love using leftover turkey by making this recipe!)

Fire Roasted Tomatoes – I love adding fire roasted tomatoes over regular tomatoes because they have an extra kick.

Green Chilis – These add to the chili flavor and taste so good!

Zucchini – I love to sneak this veggie in a lot of recipes and it absorbs the flavor of the chili. I like to add as many veggies as I can in my soups and chilis!

Onion – You honestly can use either red or yellow onion in this recipe.

Spices – In this chili we will use a blend of chili powder, smoked paprika, and cayenne.

Garlic – This adds so much good flavor to the chili and fresh garlic cloves are the best.

Arrowroot or Tapioca Flour – This is what I use to thicken up the chili. You can omit this ingredient if you are making it completely whole30.

*You will also need either an Instant Pot or pressure cooker for this recipe.

Toppings

Dairy free sour cream
Fresh cilantro
Avocado
Grain free tortilla chips

How to make the Paleo Sweet Potato Turkey Chili

First, Add all the ingredients except for the turkey meat and flour in the Instant pot and close the lid and set the valve to sealed. Pressure cook on high and set for 10 mins. Once timer goes off when it’s done cooking, leave it for about 5-10 mins to release pressure naturally. Carefully turn valve to release the remaining pressure and then take the lid off.

While the chili is cooking in the instant pot, brown your turkey meat in a pan on the stove over medium heat. Set aside once fully cooked. In a small bowl whisk together the arrowroot or tapioca flour with 4 tbsp cold water. Add mixture to the chili and stir for a minute to help thicken the chili. Add in your turkey meat and mix in well. Serve the chili in a bowl along with some toppings and enjoy!

Other recipe you will enjoy

Zuppa Toscana Soup

Grain Free Chicken Noodle Soup

Roasted Tomato Basil Sou p

Paleo Sweet Potato Turkey Chili

colorfulsuperfoodie

This paleo sweet potato turkey chili is so nourishing and loaded with so many health supporting ingredients! I love making a big batch of it in my Instant pot when it gets cold out. It's the perfect quick and easy meal to prep for the week or to share with your family. I don't put beans in my chili and instead use sweet potato cubes which provides that nice starchy texture and tastes so good!

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course, Soup

Cuisine American

Servings 4

Equipment

1 Instant Pot or Pressure Cooker

Ingredients

3 cups turkey or chicken bone broth
1 lb ground turkey meat
1 can fire roasted tomatoes
1 small can green chilis
1 medium zucchini chopped
1 medium large sweet potato peeled and cubed(about 3 cups)
1 medium yellow onion chopped
2 tbsp chili powder
1 tsp smoked paprika
1/2 tsp cayenne
2 tbsp arrowroot or tapioca flour

Toppings

Dairy free sour cream
Fresh cilantro
Avocado slices
Grain free tortilla chips

Instructions

Add all the ingredients except for the turkey meat and flour in the Instant pot and close the lid and set the valve to sealed. Pressure cook on high and set for 10 mins.
Once timer goes off when it's done cooking, leave it for about 5-10 mins to release pressure naturally. Carefully turn valve to release the remaining pressure and then take the lid off.
While the chili is cooking in the instant pot, brown your turkey meat in a pan on the stove over medium heat. Set aside once fully cooked.
In a small bowl whisk together the arrowroot or tapioca flour with 4 tbsp cold water. Add mixture to the chili and stir for a minute to help thicken the chili.
Add in your turkey meat and mix in well.
Add to a bowl along with some toppings and enjoy!