Chilli Billy (Paleo)

Chilli is one of my favorite winter/cool weather foods. When I realized I didn’t have to give up prize-worthy chilli to be healthy, I was extatic. This has become my favorite chilli flavor, if the president ever visits my house, I will not likely be serving chilli, but I’d be proud to put this in front of him!

Obviously being Paleo, this is a beanless chilli, but as with most of my recipes packed with extra veggies for texture, nutritive value and flava’!! Try this on its own or spooned onto a grass-fed-buttered potato for creamy mouthwatering goodness.


4lbs ground turkey

3/4 cup onion

Olive or avocado oil

3-4 cloves minced garlic

2 tbsp grated turmeric

2 bell peppers (red and yellow work lovely) chopped

2 cans diced tomatoes

2 medium zucchini chopped

1/4 cup jarred jalapenos chopped

2 tsp salt

1 tbsp chili powder

1 tsp ground mustard

1 tsp smoked paprika

1 1/2 tsp cumin


Greek yogurt (for non Paleo)

Green onions sliced

Avocado diced

Lime wedges

Fresh tomatoes quartered

Fresh cilantro

Sauté onions in oil until translucent, then add garlic and turmeric and saute a moment longer before adding the turkey. Brown the turkey all over then add spices and vegetables, including the tomatoes. Cook on medium covered for 30 minutes, then remove lid and simmer on medium low uncovered to thickness desired, 30 minutes for slightly soupier consistency or 1 hr for thick (no need for flour or cornstarch with this method). Serve with toppings of choice and try not to eat it all in one night!

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