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Ingredients

3 tablespoons olive oil 1 white onion, chopped 2 teaspoons minced garlic 1 teaspoon sofrito 1 (20 ounce) package ground turkey 1 (28 ounce) can whole peeled tomatoes 1 cup water, plus more if desired ¾ (6 ounce) can tomato paste, divided 1 cup chopped cashews 2 teaspoons chili powder, or more to taste 1 teaspoon ground cumin 1 teaspoon unsweetened cocoa powder 1 teaspoon sea salt, or to taste 1 teaspoon ground black pepper, or to taste

Nutrition Info

385.5 calories carbohydrate: 19.8 g cholesterol: 69.7 mg fat: 25.2 g fiber: 3.7 g protein: 24.8 g saturatedFat: 5 g servingSize: - sodium: 868.9 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Heat olive oil in a heavy-bottomed saucepan with a lid over medium-high heat. Saute onion in hot oil until fragrant, about 3 minutes. Stir garlic and sofrito into the onion, saute until the garlic is fragrant, about 3 minutes more. Push the mixture to the side of the saucepan.
Break turkey into pieces and add to the saucepan in the space free of the onion mixture, cook, stirring frequently, until browned and crumbly, 5 to 7 minutes.
Stir tomatoes, water, and about 3/4 of the tomato paste into the turkey mixture until even in color, add cashews, chili powder, cumin, and cocoa powder. Stir mixture to incorporate seasoning, place the lid on the saucepan, reduce heat to medium-low, and cook at a simmer, stirring frequently and adding water to thin as desired, until the tomatoes are breaking down, about 1 hour. Season with salt and pepper.

6 servings

Paleo-friendly chili to be served over cilantro-lime cauliflower rice.