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Paleo Turkey-Cashew Chili

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

1 h 35 m servings 385 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Notes:
  • Sofrito is available in a jar, though not paleo. Make your own with peppers, tomatoes, garlic, and cilantro.

Nutrition Facts


Per Serving: 385 calories; 25.2 g fat; 19.8 g carbohydrates; 24.8 g protein; 70 mg cholesterol; 869 mg sodium. Full nutrition

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