You won’t even miss the beans in the ingredient list for this yummy chili that is suitable for the Paleo Diet, and you’ll love the flavorful turkey salsa recipes that take just minutes to prepare.

Patty’s Crockpot Turkey Chili

Ingredients:

1 ½ pounds ground turkey (preferably hormone and antibiotic-free)

2 (14.5 ounce) cans organic diced tomatoes, no sugar added

1 large onion, chopped

1 green or yellow bell pepper, chopped

2 cloves finely chopped garlic

2 Tablespoons chili powder*

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon sea salt

2 bay leaves

Instructions:

Brown the ground turkey in some organic coconut oil in a skillet on the stovetop. Drain any excess oil by removing the ground turkey from the skillet with a slotted spoon. Place the browned turkey in the crockpot, then add each of the remaining ingredients to the crockpot. Stir well to combine all ingredients. Cook on high for 4 hours or on low for 7-8 hours. Remove the bay leaves before serving.

*2 Tablespoons of chili powder makes a fairly spicy chili. Reduce the amount if a milder flavor is desired.

This recipe serves 4-6 people and can be easily doubled.

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Turkey Salsa Meatloaf

Ingredients:

2 eggs

1 cup of homemade or organic salsa (use mild flavor if you want to keep it kid-friendly)

½ cup blanched almonds, finely ground or Paleo bread crumbs

1 ½ pounds of ground turkey (hormone and antibiotic-free)

Instructions:

Preheat your oven to 375 degrees. Lightly grease a loaf pan or 8x8 baking pan with organic coconut oil.

In a medium bowl, beat eggs with a whisk or a fork. To the eggs, add ½ cup of the salsa, all of the ground almonds, and the ground turkey. Mix all ingredients together with your hands or with a spoon until everything is well-combined. Put the meatloaf mixture into the greased pan and shape it into a loaf. Pour the remaining salsa evenly over the top of the meatloaf.

Bake the meatloaf in the oven for about an hour and 15 minutes, or until a meat thermometer inserted in the middle of the loaf registers at 175 degrees. Remove the meatloaf from the oven and let it stand at room temperature for about 10 minutes. Drain any fat, then slice the meatloaf into individual portions. Serves 6.

Fiesta Turkey Hash

Ingredients:

1 pound of ground turkey (hormone and antibiotic-free)

1 medium onion, chopped

½ medium green bell pepper, chopped

3 cloves garlic, pressed

1 teaspoon cumin

¾ cup of organic salsa (whichever level of spiciness you prefer)

2 14.5 ounce cans organic chicken broth (check for Paleo-friendly ingredients)

Salt and pepper to taste

2 Tablespoons organic coconut oil

Instructions:

Heat the coconut oil in a skillet over medium heat. Add the onion, green pepper, garlic and cumin and saute for a few minutes or so until the vegetables are soft. Be careful not to burn them. Add the salsa to the skillet and stir with a spoon to combine the ingredients. Next add the ground turkey and season with salt and pepper. Break it up into pieces with a spoon and continue cooking until the turkey is no longer pink and is fully cooked. Add the chicken broth to the skillet and simmer for about 5 minutes or until hot.

Serve the turkey hash in a bowl with a side salad, or on top of a sweet potato, or a nice bed of fresh spinach leaves. Serves 4.

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