My flavorful Turkey Chili is free of nightshades, legumes, gluten, dairy, sugar and more! This recipe is AIP, Paleo, Whole30 & Top 8 friendly.
I love chili, but following the AIP diet makes many of the classic ingredients in this comforting dish off limits. Instead of traditional foods like beans, tomatoes and topped with cheese or sour cream, I’ve created an alternative AIP-compliant chili using ground turkey, butternut squash, spinach, onion, my Instant Pot Bone Broth and more. This chili recipe is low-inflammatory, easy to prepare and super nourishing!
Ingredients
- 1 lb ground turkey
- Butternut squash
- Spinach
- Onion
- Carrots
- Celery
- Bone broth
- Fresh ginger
- Garlic cloves
- Olive oil
- Apple cider vinegar
- Oregano
- Salt
- Basil
- Marjoram
- Turmeric
- Collagen peptides (optional)
- Avocado/Cilantro/Lime wedges for toppings (optional)
See recipe card for quantities.
Instructions
- Heat olive oil in a large stockpot over medium-high.
- Add onion, celery, and carrot and saute for 5 minutes, until the onion turns translucent.
- Next, add vinegar, ginger and garlic and saute for 1 minute, allowing the vinegar to absorb and for the ginger and garlic to become fragrant. Then add the ground turkey, dried herbs and salt. Brown the meat for 5 minutes.
- Add broth and bring to a boil. Add squash and reduce to a steady simmer. Cook for 12 – 15 mins until squash has softened, stirring intermittently.
- Add in spinach 1-2 cups at a time, stirring to incorporate. Add collagen and stir. Cook for 5-7 minutes more.
- Garnish with avocado slices/cilantro/juice from lime wedges, if desired
Hint: Cut carrots and celery into thin slices to ensure they cook all the way and don’t remain crunchy.
Storage
Store any leftovers in a container with an airtight lid. Stays good in the fridge for 3-4 days and in the freezer for up to 3 months.
Recipe
Turkey Chili
Ingredients
- 1 lb ground turkey
- 2 cups butternut squash, peeled and cubed
- 5 oz spinach (~ 5 cups)
- 1 medium onion, thinly sliced into half rings
- ½ cup carrots, peeled and chopped (2-3)
- ½ cup celery ribs, chopped (2-3)
- 6 cups bone broth
- 1 tablespoon grated ginger (1 ½ teaspoon dried)
- 4 cloves garlic, crushed
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon oregano
- 2 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon marjoram
- ½ teaspoon turmeric
- 1-2 scoops collagen peptides (optional)
- Avocado/cilantro/juice from lime wedge to garnish (optional)
Instructions
- Heat olive oil in a large stockpot over medium-high.
- Add onion, celery, and carrot and saute for 5 minutes, until the onion turns translucent.
- Next, add vinegar, ginger and garlic and saute for 1 minute, allowing the vinegar to absorb and for the ginger and garlic to become fragrant.
- Add the ground turkey, dried herbs and salt. Brown the meat for 5 minutes.
- Add broth and bring to a boil then add squash and reduce to a steady simmer. Cook for 12 – 15 mins until squash has softened, stirring intermittently.
- Add in spinach 1-2 cups at a time, stirring to incorporate.
- Add collagen and stir. Cook for 5-7 minutes more.
- Garnish with avocado slices/cilantro/juice from lime wedges, if desired.
Notes
- If possible, use homemade bone broth for the best taste and the most nourishing option!
- Cut veggies into thin slices to ensure they cook all the way and don’t remain crunchy.
- Store any leftovers in a container with an airtight lid. Stays good in the fridge for 3-4 days and in the freezer for up to 3 months.
