This hearty turkey chili is loaded with aromatic vegetables, making it flavorful, filling, and so satisfying. Perfect for a cozy and healthy dinner!
My family loves this paleo turkey chili, and I love that it is so full of veggies! It might take you about 20 minutes to chop the vegetables. If you plan to toss the ingredients in the slow cooker before heading to work in the morning, you can prep all the vegetables the night before.
Alternatively, you can toss the vegetables in a food processor and dice them up that way for a shortcut.
Check out these recipes for more slow cooker dinners: Maple Orange Pork Shoulder, Paleo Sloppy Joes, Slow Cooker Chicken Marengo.
INGREDIENTS
2 lbs. ground turkey thigh
1 large carrot, diced
2 medium zucchinis, diced
1 red onion, diced
4 cloves garlic, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, diced
2 tomatoes, diced
2 tablespoons tomato paste
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1 16 ounce jar of salsa (I like to use chipotle with tomatillos for extra flavor)
1 cup chicken broth
Green onions and avocado for garnish
INSTRUCTIONS
1) Add turkey to the slow cooker. Then add carrots, zucchini, red onion, garlic, bell peppers, jalapenos, toma-
toes, tomato paste, salt, pepper, cumin, chili powder and oregano.
2) Use a wooden spoon to stir it all up. Make sure it is well mixed and the turkey is broken up.
3) Then add the jar of salsa and chicken broth.
4) Stir to combine. Set slow cooker on low for 5 to 6 hours or until turkey is cooked through.
5) Adjust salt and pepper to taste.
6) Serve and enjoy!
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Slow Cooker Honey Mustard Chicken
Ingredients
- 2 lbs. skinless chicken thighs bone-in or boneless
- 2 tablespoons coconut oil melted
- 3 tablespoons honey
- 1 tablespoon prepared mustard I prefer stoneground
- 1 teaspoon madras curry powder
- salt and pepper
Instructions
- Place chicken in the slow cooker.
- In a small bowl, mix coconut oil, honey, prepared mustard, and curry powder.
- Pour the sauce over the chicken and cook on low for 4 to 5 hours.
- Salt and pepper to taste.
- Enjoy in lettuce wraps, with julienned carrots and my Paleo Satay Sauce.