Try this Paleo Turkey Crockpot Chili recipe, or contribute your own.
- 3 cloves garlic minced
- 1 lb. ground turkey
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion, diced
- 1 tsp. salt
- 4 stalks celery diced
- 1 tsp. onion powder
- 4 carrots, peeled and diced
- 28 oz. can crushed tomatoes (i used muir glen diced tomatoes
- 14 oz. can fire roasted petite diced tomatoes
- 14 oz. can petite diced tomatoes
- 3 tbsp. salt-free chili powder
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tbsp. of cumin
- 1 tsp. pepper
- toppings: avocado cheese, cilantro (optional)
- Carbohydrate 20.7921896474359 g
- Cholesterol 294.8350405 mg
- Fat 13.9772223268718 g
- Fiber 6.66435215339599 g
- Protein 102.464606833615 g
- Saturated Fat 4.52076370410256 g
- Serving Size 1 1 recipe (727g)
- Sodium 342.138473102564 mg
- Sugar 14.1278374940399 g
- Trans Fat 2.4975421838718 g
- Calories 637 calories
Step-by-step
- Saute onions and garlic in a large saucepan over medium heat.
- Add ground turkey and cook until no longer pink.
- Throw the turkey/onion mixture and all other ingredients in the crockpot. Give a good stir, and cook on low 6-8 hours.
- Serve with avocado slices.
Initial browning of ground turkey and onions initiates Maillard reactions that build savory depth before the slow cooker takes over. Sautéing these proteins and aromatics in a skillet over medium heat drives off excess moisture, ensuring the meat browns rather than steams. Combining this mixture with diced bell peppers, celery, carrots, and canned tomatoes creates a high-moisture environment where fibrous plant cell walls soften completely over a six to eight hour cooking window.
Spices like cumin, oregano, and salt-free chili powder contain fat-soluble and water-soluble volatile compounds that bond with tomato acids and turkey fats. Long, slow thermal processing allows these aromatic molecules to disperse evenly through the liquid phase instead of tasting raw or disjointed. Simmering on low heat prevents the lean poultry proteins from seizing up, keeping the texture tender as the crushed and fire-roasted tomatoes reduce.
Adjusting the batch size requires careful management of liquid ratios if scaling up or down significantly. Dense root vegetables like carrots and celery release considerable water during extended cooking, meaning additional broth is rarely necessary even when doubling the recipe.
Cooling leftovers rapidly within two hours before refrigerating prevents bacterial proliferation in the dense vegetable and meat mixture. Stored properly in an airtight container, the chili remains safe for up to four days while the flavors continue to harmonize.
