Paleo-friendly chili to be served over cilantro-lime cauliflower rice.


Recipe Summary

20 mins
1 hr 15 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a heavy-bottomed saucepan with a lid over medium-high heat. Saute onion in hot oil until fragrant, about 3 minutes. Stir garlic and sofrito into the onion; saute until the garlic is fragrant, about 3 minutes more. Push the mixture to the side of the saucepan.

  • Break turkey into pieces and add to the saucepan in the space free of the onion mixture; cook, stirring frequently, until browned and crumbly, 5 to 7 minutes.

  • Stir tomatoes, water, and about 3/4 of the tomato paste into the turkey mixture until even in color; add cashews, chili powder, cumin, and cocoa powder. Stir mixture to incorporate seasoning, place the lid on the saucepan, reduce heat to medium-low, and cook at a simmer, stirring frequently and adding water to thin as desired, until the tomatoes are breaking down, about 1 hour. Season with salt and pepper.

Cook's Notes:

Sofrito is available in a jar, though not paleo. Make your own with peppers, tomatoes, garlic, and cilantro.

Nutrition Facts

386 calories; protein 24.8g 50% DV; carbohydrates 19.8g 6% DV; fat 25.2g 39% DV; cholesterol 69.7mg 23% DV; sodium 868.9mg 35% DV. Full Nutrition

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Rating: 4 stars
This was yummy! Cashews were a good substitute for beans! Read More