Nightshade-free Turkey Chilli

A nightshade-free, warming bowl of turkey chilli. Perfect for the colder nights. AIP compliant and paleo. 

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I love chilli. 

But what I don't love is the heat of a regular chilli. Or the heartburn I get from concentrated tomato sauce. So I made a brand new chilli, one that is literally PACKED with good things and won't give me heartburn. Yay. 

Nightshade-free turkey chilli. 

AIP paleo nightshade free turkey chili

This is based on the sauce I've used for my Chilli Fries, but it's lighter. And every time I make this I double it up and then freeze half of it. 

Turkey is so much lighter than beef, and I think that when you eat paleo or AIP, you can sometimes feel like you're overdoing the red meat. Personally, I'm reducing the amount of red meat we're eating as a family, we're using turkey and chicken a lot more now. 

AIP paleo chilli nightshade free

Also, I took a load of photos of this chilli and I couldn't decide which ones to include. So you've got them all. It's just so darn pretty. 

Nightshade-free Turkey Chilli
For the sauce: 
2 tsp cooking fat of your choice (coconut, olive or avocado oil), divided
6 medium-sized carrots, trimmed, peeled and chopped
3 small cooked and peeled beetroot, chopped
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
a good glug (about 150ml/half a cup) red wine
350ml beef stock or broth 
pinch of salt
half teaspoon grated horseradish (or to taste) - add more if you like it spicier
400g (14oz) minced turkey (ground turkey)
1 medium sized red onion, peeled and chopped

To serve: 
2 avocados, peeled and the stones removed
juice of 1 lime
sliced radishes

First, make the sauce. Heat 1 tsp of the fat or oil in a large saucepan and add the carrots, beetroot, onion and garlic. Stir-fry for a few minutes. Add the wine and the stock and add a pinch of salt and allow the veggies to cook down until tender - about 20 minutes. Turn down the heat and put the lid on the pan. 

After around 15 minutes, check the sauce. Once the vegetables are tender, turn off the heat and cool slightly. Stir in the horseradish, before blitzing with a stick blender - this is the one I use - into a smooth, dark red sauce. Taste, and season with the salt.  

Next, fry the turkey mince in the remaining teaspoon of oil or fat, in a large frying pan, until browned all over. Keep stirring and breaking up the mince as you stir. Add the onion and stir-fry until the meat is browned and the onion is softened. Pour in the sauce and simmer gently. 

Once the turkey is cooked through, serve in bowls with the sliced avocado, lime juice and radishes on top. 

Got any leftover chilli? Freeze it for later! 

Made this recipe? Tag me @joromerofood on Instagram - I'd love to see! 

Like this? I think you'll love... 




  1. This was so good! My non AIP husband said he thought it was better than "regular" chili. We made it with ground beef instead of turkey and it turned out awesome. I will definitely make this again!


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