Turkey Chili


Even though it’s officially spring, in my mind, it’s still winter until the weather starts to stay consistently above 70 degrees. (That’s the Texas girl talking)

Healthy Turkey Chili Recipe with Avocado | Gluten Free | Dairy Free | Meal Prep | Dinner Recipes

This turkey chili is perfect for a cold day.   The warmth reminds me of a hot home-cooked meal and the kick will clear your sinuses.  I cooked this version with kidney beans, but this can easily be made paleo by going sans kidney beans.

This is a really easy dish to make for a family or large group of people and it stores perfectly in the refrigerator or freezer.  I froze half of this recipe and ate it throughout the following weeks.

Friendly Diets:  gluten free, dairy free

*take out kidney beans and this qualifies as Paleo

**Take out ground turkey and this qualifies as Vegan

Serves 8


  • 1 pound ground turkey
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 tbsp cooking oil
  • 1 tbsp of chili powder
  • 1 tbsp of cayenne pepper (reduce this if you don’t want it too spicy)
  • 1 tsp  paprika
  • 1 tsp of crushed red pepper
  • 2 cloves garlic, minced
  • 1 ½ medium zucchinis, chopped
  • ¼ large yellow onion, chopped
  • 2-3 large carrots, chopped
  • ½ cup chopped green scallions
  • 1 15.5 oz of red kidney beans
  • 1 6 oz can of tomato paste
  • 1 qt chicken stock

Topping (optional)

  • 1 Avocado
  • 1 bunch parsley


  1. Place 1 pound ground turkey in skillet with cooking oil. Add in salt, pepper, and chili powder.  Cook on low to medium heat until lightly brown
  2. In a large pot (I used a dutch oven), add in cooking oil,  carrots and onion and cook until the onion becomes lightly browned (about 5 – 7 minutes)
  3. Add zucchini, cook and stir another 3 minutes
  4. Add garlic and green onion, cook another 3 minutes
  5. Add in kidney beans, tomato paste, chicken stock, and cooked ground turkey
  6. Add in remaining spices
  7. Cover and cook on low for 10 minutes
  8. Top with avocado and parsley



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