THE RECIPE JOURNAL · Main Course
Paleo Turkey Chili with Cashews
This hearty chili is packed with savory turkey and crunchy cashews, making it a delicious and satisfying meal. Perfect for cozy nights, it’s a flavorful way to enjoy a paleo-friendly dinner everyone will love.
FROM THE KITCHEN • Paleo Turkey Chili with Cashews
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a heavy-bottomed pot over medium-high heat. Toss in the chopped onion and cook it until it smells amazing and starts to soften, about 3 minutes. Add the garlic and sofrito, stirring everything together, and let it cook for another 3 minutes until the garlic releases its aroma. Push the onion mixture to one side of the pot.
02
Step 2
In the empty space, crumble in the turkey and cook it, stirring often, until it’s browned and broken up into small pieces—this should take around 5 to 7 minutes. Next, stir in the canned tomatoes, water, and most of the tomato paste until everything looks well mixed.
03
Step 3
Add the cashews, chili powder, cumin, and cocoa powder, giving it a good stir to bring all the flavors together. Put a lid on the pot, lower the heat to medium-low, and let it simmer gently. Keep an eye on it and stir every now and then, adding a bit of water if it gets too thick. After about an hour, when the tomatoes have softened and melded into the sauce, taste and season with salt and pepper as needed.
Why you’ll love it
This dish is packed with protein and healthy fats, making it both satisfying and nourishing. The combination of turkey and cashews adds a nice texture and flavor without any grains or dairy. It’s a great way to enjoy a comforting meal while sticking to clean eating habits.
How to serve
Serve this chili over cauliflower rice or with a side of roasted vegetables for a complete meal. Adding a dollop of avocado or fresh cilantro on top can brighten the flavors and add a cool contrast to the warm spices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
