Add an island twist to your one-pot dinner with this sweet n’ tangy Tropical Chili.

Make this classic chili over and over again for a Whole30 meal bursting with warm spices and fresh pineapple. For this recipe, ground turkey simmers in a pot of tangy juices for a refreshing dish ready in only 30 minutes.

Pineapple adds sweet flavor to the chili. Rich in vitamins and minerals, pineapples include anti-inflammatory benefits to help boost your digestive health and reduce high blood pressure. In addition to being an immunity powerhouse, it also has the power to relieve muscle and joint pain, commonly associated with arthritis.

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The pineapple is balanced with spicy hatched green chilies for a fiery Southwestern kick. If you can’t find any, try swapping in poblanos for similar heat, or even jalapeños for more spice. If you prefer a milder taste, green bell peppers work too. Ground turkey works best in this recipe, but you can also substitute with shredded chicken, ground beef or pork, if you prefer.

Start by browning the turkey with chopped white onions in a large pot or Dutch oven. Once the onions begin to soften, stir in the cumin, garlic, oregano and sea salt. Continue to cook, allowing the turkey to soak in the herbs. Next, add the pineapple, chilies, lime juice and chicken stock and simmer uncovered for 15 minutes. Ladle your tropical chili into bowls and garnish with fresh cilantro.

Jennafer Ashley

Sweet n’ Tangy Tropical Chili

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Total time:30 mins

Cook Time:25 mins 25 minutes

Prep Time: 5 mins 5 minutes

Serves:4

Sweet n’ Tangy Tropical Chili

Recipe by: Jennafer Ashley

Add an island twist to your one-pot dinner with this sweet n’ tangy Tropical Chili.

Tools

• Large pot / Dutch oven

Ingredients

• 1 lb ground turkey
• ½ cup sweet white onion, chopped
• 1 T ground cumin
• 1 t dried oregano
• 1 t garlic, minced
• 1 t sea salt
• 1/2 cup pineapple, diced
• 1 4-oz can Hatch green chilies
• 2 cups chicken stock
• Juice of 1 lime
• Chopped cilantro, for serving

Instructions

• Cook ground turkey and onion in a large pot for five minutes. Stir in cumin, garlic, oregano and sea salt and continue to cook for an additional five minutes.
• Stir in pineapple, green chilies, lime juice and chicken stock.
• Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
• Serve hot garnished with fresh cilantro.

Can’t get enough chili? Try one of these Paleo recipes…

• Slow Cooker Chicken Chili
• Sweet Potato Paleo Chili