Spicy chipotle turkey chili with jicama-radish salad

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie, Spicy

2 Servings, 590 Calories/Serving

30 - 40 Minutes

Chili can be a surprisingly divisive dish. Regional variations exist around the country. From Texas red chili made with meat and no beans, to sweet Cincinnati chili made with cocoa powder, each version claims to be the best. We think this is the One Chili to Rule Them All. You can control the heat by using only a portion of the chipotle (we don’t recommend skipping it, as we love its smoky flavor). A cool, crisp side salad of jicama and radishes also helps tame the heat.


  • 10 ounces ground turkey
  • 1 or 2 shallots
  • 1 chipotle chile in adobo
  • ½ pound sweet potatoes
  • 1 tablespoon tomato paste
  • Chili spice blend (chili powder - granulated garlic powder - cumin - coriander)
  • 1 cup diced tomatoes
  • 1 cup chicken broth
  • ½ pound jicama
  • 2 or 3 red radishes
  • 1 lime
  • ½ teaspoon sumac
  • Fresh cilantro



Prep the chili ingredients

  • Cut off a small corner of 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 the shallots.
  • Finely chop the chipotle chile.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half into ½-inch cubes.


Make the chili

In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until starting to brown, 3 to 5 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, spice blend, and as much chipotle chile as you like and cook until fragrant, about 1 minute.
Add the sweet potatoes, tomatoes, chicken broth, and 1 cup water. Season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potatoes are tender and the chili thickens, 20 to 25 minutes.
While the chili simmers, prepare the jicama-radish salad.


Start the jicama-radish salad

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick sticks.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice the lime.
In a medium bowl, stir together the jicama, 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 salad on the side.

Chef's Tip—make your own chile spice blend
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon chile powder
1 teaspoon granulated garlic
In a small bowl, stir until combined.

Nutrition per serving: Calories: 590, Protein: 33 g, Total Fat: 32 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 100 mg, Carbohydrates: 42 g, Fiber: 11 g, Added Sugar: 0 g (chicken broth contains trace amounts of organic cane sugar), Sodium: 700 mg

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