Spicy chipotle turkey chili with jicama-radish salad

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free, Spicy

2 Servings, 590 Calories/Serving

30 – 40 Minutes

This warming one-pot paleo chili takes only about half an hour to come together. The sweet potato in the chili and the cool, crisp salad help tame the heat.


  • 10 ounces ground turkey
  • 1 or 2 shallots
  • 1 sweet potato
  • 1 tablespoon tomato paste
  • Turkey chili spice blend (chili powder - granulated garlic - cumin - coriander)
  • Chipotle spice blend (chipotle chile powder - sweet smoked paprika) (optional)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 2 or 3 red radishes
  • 1 lime
  • ½ pound jicama sticks
  • ½ teaspoon sumac
  • 3 or 4 sprigs fresh cilantro

Make It Leaner

Use just 1 teaspoon oil in Step 3 when preparing the jicama-radish salad to shave off 20 calories and 4.5 grams of fat from each serving. To slash another 200 calories and 9 grams of fat per serving, serve only two-thirds of the chili and save the rest for lunch the next day.



Prep the chili ingredients

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato lengthwise into ½-inch-wide slices, then crosswise into ½-inch cubes.


Cook the chili

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, chili spice blend, and as much chipotle spice blend as you like and cook until fragrant, about 1 minute.
Stir in the sweet potato, diced tomatoes, vegetable broth, and 1 cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender and the chili has thickened, 20 to 25 minutes.
While the chili simmers, prepare the jicama-radish salad.


Start the jicama-radish salad

  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice the lime.
In a medium bowl, stir together the jicama sticks, radishes, lime juice, sumac, and 1 tablespoon oil. Season to taste with salt and pepper.


Chop the cilantro; finish the salad

  • When the chili is almost done, coarsely chop the cilantro; set aside half for garnish.
Stir half the cilantro into the jicama-radish salad.



Transfer the chili to individual bowls and garnish with the remaining cilantro. Serve the jicama-radish salad on the side.

Nutrition per serving: Protein: 33g (66% DV), Fiber: 14g (56% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 770mg (32% DV), Carbohydrates: 54g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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