This Paleo Chili is the BEST chili recipe you'll ever try! It's made with ground turkey, spices and sweet potato, and can easily be made over the stove or in your slow cooker. Plus, it's both Paleo and Whole30-friendly.
This Paleo chili was an instant hit with Miguel, and I know you're going to like it too.
Though I have plenty of chili recipes on this site, like my butternut squash chickpea chili and my vegan chili, this particular recipe is both Paleo and Whole30-approved, so whether you're currently doing or are planning on doing a Whole30, you must bookmark this!
See, it's made with ground turkey and sweet potatoes, so you know it's filling. Oh, and did I mention that it can be made over the stove in a dutch oven or in your crockpot -- whatever you prefer!
- It's a chili recipe made without beans! It uses sweet potatoes instead, and I promise you won't even miss the beans.
- It's loaded with both protein and vegetables (like bell peppers and sweet potatoes)
- This recipe is SO flavorful thanks to the smoked paprika and chipotle seasoning -- possibly my favorite way to season chili
This list is simply to provide further clarification on a few of the ingredients; A full ingredient list is provided below in the recipe card.
Turkey - I used ground white turkey, but dark turkey works too!
Sweet potato - The sweet potato replaces the beans that would be in a typical chili recipe; if you want, you can use russet potatoes instead.
Spices - This recipe has a bit of a kick to it thanks to the smoked paprika and chipotle seasoning. If you do not want this to be spicy, use regular paprika instead and cut the amount of chipotle seasoning in half.
There are two ways to prep this chili: in the slow cooker or over the stove.
Slow cooker: Throw all of the ingredients into your crockpot and cook on low for 7-8 hours. You can place the raw turkey right in there and it'll cook nicely. This way is probably the simplest, but if you want your chili to be done in 30 minutes, you'll want to use the stovetop method.
Stovetop: 1) Add the turkey, onion, green pepper, and a little olive oil to your dutch oven or a large skillet, using a wooden spoon to break up the turkey. Next, add the garlic and spices and continue cooking until the turkey is no longer pink.
2) Add the diced sweet potato, tomato sauce and the canned diced tomatoes and stir to combine.
3) Last, pour in the chicken broth and bring the chili to a boil. Then, reduce heat to a simmer, place a lid on the pot and simmer the chili for about 15 minutes, or until the sweet potatoes are cooked.
The real final step of every chili recipe is to add the toppings! For this, I opted to use sliced avocado and a little cilantro. If you're not following a strict Paleo diet, feel free to use cheese and/or sour cream.
Tips and tricks
- Feel free to use white or dark ground turkey meat.
- I always recommend fire roasted diced tomatoes in chili because they provide more flavor; however, if you don't want this to be as spicy you can use traditional diced tomatoes.
- Similarly, to cut down on spice, reduce the amount of smoked paprika and chipotle seasoning.
How should I store this?
Refrigerator: Store chili in a sealed container in the refrigerator for up to 4 days.
Freezer: Wait until chili cools to room temperature, than store it in a freezer-safe container or bag for 4 months (or longer!). Reheat chili in a dutch oven on the stove.
More Paleo recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Easy Paleo Chili
- 1 lb. ground white turkey
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 green pepper diced, seeds removed
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon chipotle powder
- 4 cups diced sweet potato peeled
- ⅓ cup canned tomato sauce
- 14.5 oz. fire roasted diced tomatoes
- 32 oz. chicken broth
- Salt and pepper to taste
slow cooker method:
- Add all of the ingredients into your slow cooker and cook on LOW for 7-8 hours.
- Add turkey, oil, onion, and pepper to a large skillet or dutch oven over medium heat and stir occasionally until turkey is cooked, using a wooden spoon to break up the turkey. Then, add the garlic and spices and sauté for 2 minutes.
- Next, add the sweet potato, tomato sauce, diced tomatoes, and broth, and bring mixture to a boil. Then, reduce heat to a simmer, place a lid on top and simmer the chili for 15-20 minutes or until potatoes are cooked.
- Serve chili with avocado and enjoy!
UPDATE NOTE: This post was published in January 2019. It was updated with new text in December 2020.
This was excellent. I added an extra tsp of chilli powder and some red chilli flakes.
Love the addition of red chili flakes -- so happy you liked it!
Chris Gupta says
I will try this potato chilli recipe very soon.
Can you freeze this or will the sweet potatoes get mushy?
You can freeze it! They shouldn't get too mushy.
Mo D. says
I made this recipe tonight and it was amazing! I followed he recipe exactly and I wouldn’t make any adjustments, except maybe adding a bit more chipotle pepper. It was quick, easy and delicious. We don’t have any dietary restrictions so I served mine with honey corn bread. I will be making this again.
So happy you liked it--thanks for the comment!
Mitchelle wright says
I am actually going to try this. I can imagine having with with my "canned Chili"
I will definitely get back with feedback!
Thanks for sharing Erin! I love your blog
Kathleen @ Produce On Parade says
Yum, I love sweet potato chili! I just put in tofu for vegan chili 🙂 I adore your bowls! May I ask where you acquired them? Cheers, Erin!
Thank you! I actually found them at Goodwill believe it or not.