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Slow Cooker Paleo Turkey ChiliIt’s nearly Thanksgiving!  I wanted to share this recipe again since I thought it would be a great, easy one dish meal when you already have so much to do this week.  This is a Paleo turkey chili recipe that you throw in the slow cooker and walk away from.  That’s only like my favorite way to cook!  Its turkey so you know you’ll have plenty of that around if you make it the day after Thanksgiving.  Great idea!

Hope you have a most wonderful Thanksgiving holiday with your family.  Don’t forget to keep on track and not overindulge.  Nothing is worse than feeling terribly guilty after overindulging.  We all know this feeling so don’t put yourself through it.

You will need:

1-2 lbs ground turkey or leftover Thanksgiving turkey

1 large onion

3 garlic cloves minced

3-4 peppers any color

1 pack mushrooms

1-2 yellow squash

1-2 zucchini

2 large tomatoes

Seasonings:

salt- to taste

2 tsp cayenne pepper (less if you don’t like heat)

2 tbsp chili powder

2 tbsp paprika

1 tsp onion powder

1 tsp garlic powder

3 tsp cumin

3-4 tsp red pepper flakes (less if you don’t like heat)

Liquid :

2 cups water or chicken stock

1-2 cans diced tomatoes

Brown your ground turkey and rough chop all your veggies.  When the turkey is cooked thoroughly, transfer to your slow cooker along with your stock, canned diced tomatoes and all of your seasonings.   I added the shrooms, squash, zucchini and peppers about half way or 2  hours until done so they don’t get too mushy.  Cook on low for 6-8 hours.  Stir occasionally and taste to see if it needs any additional spice.  I froze the leftovers from this batch and it was really good defrosted.

 

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2 comments

When do you add the onion, garlic and tomato? At first with the meat and seasonings or at the end with the rest of the veggies?

Thanks!

Hi Tobi,

Once the turkey is completely browned up you add it along with all other ingredients to the slow cooker at that time.

Thanks!

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