Paleo Green Turkey Chile
Monday's Menu:
Print the Paleo Green Chile recipe here!
There's nothing better than a flavorful, quick, warm meal that you can prepare within about 30-40 minutes and with only about 10 minutes of actual hands on time. Yes, yes, yes. I have made the original recipe version of this Green Chile multiple times before and it's been a major hit. This time, I made it Paleo and changed it up a little with substitutions for things like beans and sour cream that I couldn't use and added in vegetables. Honestly, I think this might even be better!
The meal (Paleo and potentially* Whole 30 friendly): Green (turkey) Chile. Serves: 6-8
Shopping List
- 1 lb organic ground turkey (or beef)
- 1 jar green salsa (Review ingredients label for additives and sugar before buying. There are natural salsas that do not have any.)
- 1 32 oz box organic chicken broth
- 1/2 white onion, diced
- 2 garlic cloves, diced or minced
- 1 cup cilantro, chopped
- 1/2 cup frozen organic spinach
- 1 cup cubed butternut squash, small cubes
- 1 tbsp olive oil or coconut oil
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp ground red pepper (optional)
- salt to taste
Start by peeling the onion and cut it in half to dice it. Next peel and dice two cloves of garlic. Place a non-stick pan over medium heat. Once the pan is warm add 1 tbsp of olive oil or coconut oil and the onions. Stir occasionally until the onions begin to turn translucent and add in the garlic and ground turkey (or beef). Saute the meat until it is cooked through with no pink remaining. While the meat is cooking you can add in 1 tbsp ground cumin, 1 tsp garlic powder, and the optional 1/2 tsp ground red pepper. *Before adding the ground red pepper taste the salsa you purchased to make sure it won't be too spicy already!
Once the meat is done cooking, transfer it to a medium to large sauce pan (or soup pot) on medium heat. Add in one jar of green salsa (mine was 24 oz, but I have used smaller ones too), one 32 oz box of organic chicken broth, and the cup of cubed butternut squash. Allow the Chile to come to a low boil and turn the heat down to simmer for 15 to 20 minutes. Stir the Chile occasionally to prevent burning and allow the contents to cook evenly.
About 10 minutes before serving, add in one cup of chopped cilantro and 1/2 to one cup of organic frozen spinach (you can use fresh spinach, but should wait to add it until only a few minutes before serving).
When the Chile is done cooking, serve immediately! This is a very flavorful dish so it really didn't need anything else to go with it. *It might can be considered Whole 30, but YOU will have to cautious when purchasing green salsa to make sure it is compliant with both Whole 30 and Paleo restrictions.
I hope you enjoyed this recipe post and I am 100% certain you will love this Paleo Green Chile! Please share with someone and don't forget to subscribe below if you haven't already. I plan to continue sharing a Paleo (usually Whole 30 also) recipe every Monday.
PS. Because I didn't know the difference between chili and Chile recipes when preparing this, I thought I'd share. You can read about it here.
XOXO
