Spicy chipotle turkey chili with jicama-radish salad

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

2 Servings, 650 Calories/Serving

30 – 40 Minutes

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


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



Prep the chili ingredients

  • Cut off 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 the shallots to measure ¼ cup.
  • Finely chop the chipotle chile.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato 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 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 chile as you like and cook until fragrant, about 1 minute.
Stir in the sweet potato, diced tomatoes, vegetable broth, and 1 cup water. 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, 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 of 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.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 830mg (35% DV), Carbohydrates: 53g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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