Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

This paleo Whole30 turkey butternut squash chili is great for a pot luck or game day meal!  Veggies and lean protein simmered in a spicy tomato sauce. This bean free chili is also perfect for the 21 Day Fix or Portion fix.

I love a big pot of warming chili in these cold New England winter months!  I’ve been really trying to watch my portion control lately (a New Year’s Resolution that is actually sticking pretty well) and that means also watching my carbs.  I created this bean-free chili to satisfy my desire for comfort food without bumping up my carb count.

healthy keto recipes

This base of this recipe is similar to my Vegan Chili – lots of fresh veggies, tomatoes, and spices.  However the protein is a little different – I used turkey in this instead of TVP.  But you can absolutely veganize this or use a meatless ground meat with no probs!

This recipe makes a lot of chili – about 8 pints worth!  I originally planned to just make 5 pints for my weekly work lunches, but starting adding a ‘little of this’ and a ‘little of that’ and I ended up pretty much doubling the recipe for me :). That means that the below recipe is perfect for to cook for a crowd.  It would be great for a party, pot luck, or game day!

What’s In This Paleo Turkey Chili?

  • Ground Turkey (OR Protein of choice – other ground meat or TVP would be delicious)
  • Red Onion
  • Garlic
  • Celery
  • Bell Pepper
  • Butternut Squash
  • Zucchini
  • Diced tomatoes with juice
  • Spices

21 day fix red green purple

I added about 1 teaspoon of red pepper flakes for some nice spice, but if you want to forgo the heat then you can leave out the chili flakes.  This would be delish to serve with a dollop of my Paleo Whole30 Vegan Healthy Queso on top!

How Do I Made This Paleo Turkey Chili?

  1. In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
  2. Remove meat, drain any grease, and set aside.
  3. In the dutch oven, heat the olive oil in a pot and add the onion and garlic.  Sauté for 5-6 minutes until the vegetables begin to soften.
  4. Add the celery, bell peppers, butternut squash, zucchini and sauté for an additional 5 minutes.
  5. Add the tomatoes and remainder of the spices, and add the meat back to the pot.  Simmer on low heat for 1-2 hours, stirring occasionally.
  6. Taste and adjust seasonings – adding salt, pepper, or more crushed red pepper flakes if necessary.  Serve with cilantro, sliced avocado, sour cream, or tortilla chips!

As always, if you make turkey butternut chili be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

21 day fix red green purple

Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

This Whole30 & paleo turkey chili is great for a pot luck or game day meal! Veggies and lean protein simmered in a spicy tomato sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dinner, Soup
Cuisine American

Ingredients
  

  • 2 lbs lean ground turkey (or 3 cups meatless ground meat for vegetarian option)
  • 1 teaspoon olive oil
  • 1 red onion diced
  • 4 cloves garlic minced
  • 3 stalks celery chopped
  • 3 bell peppers cut into strips
  • 3 cups butternut squash diced
  • 1 cup zucchini chopped
  • 1 28 ounce can diced tomatoes with juice
  • 2 cups water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • Few shakes red pepper flakes
  • Salt and pepper to taste

Instructions
 

  • In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
  • Remove meat, drain any grease, and set aside.
  • In the dutch oven, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
  • Add the celery, bell peppers, butternut squash, zucchini and sauté for an additional 5 minutes.
  • Add the tomatoes and remainder of the spices, and add the meat back to the pot. Simmer on low heat for 1-2 hours, stirring occasionally.
  • Taste and adjust seasonings - adding salt, pepper, or more crushed red pepper flakes if necessary. Serve with cilantro, sliced avocado, sour cream, or tortilla chips!

Notes

For the 21 Day Fix, one pint serving equals 1 Red, 1 Green, .5 Purple.
Keyword 21 day fix, 21 day fix chili, bean free chili, No Bean Chili, Paleo Chili Recipe, Paleo Whole30 Chili
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

1 Comment

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.