Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn

by Danielle Prestejohn, Fitness and Nutrition Expert
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Since fall is coming that means football season is starting! Here's a chili recipe perfect for game day and for that colder weather! Chili is delicious and filling but may not always be Paleo due to the beans, cheese and whatever else you may add. Here is a healthy version that is 100% gluten free and Paleo!


- 2 lbs extra lean ground turkey
- 2 cubanelle green peppers, diced
- 1/2 red bell pepper, diced
- 1 shallot, minced
- 3 celery stalks, diced
- 1 zucchini, shredded
- 1/2 tsp. minced garlic
- 28 oz diced tomatoes
- 28 oz crushed tomatoes
- 2, 4 oz cans diced green chiles
- 1 cup beef broth
- tbs. paprika
- 3 tsp. chili powder
- 2 tsp. cumin
- olive oil


Saute peppers, shallot, celery, and garlic in a saucepan with 2 tsp. of olive oil until tender.

Add zucchini and cook for 3 minutes at medium high heat.

Remove the veggies from the pan and add in another 2 tsp. of olive oil.

Add ground turkey to the pan as well as all of the seasonings and cook until turkey is no longer pink, breaking up the turkey as it is cooking.

Add veggies back into the can along with the 2 cans of tomatoes, the green chiles, and the beef broth at medium heat.

Let simmer on low heat for at least a half hour to an hour.

You can add in as much beef broth as you like, depending on how thick you want the chili to be.

What do you like to eat with your chili? What other comfort foods are you missing on a healthy lifestyle? 

For more recipes check out my blog Clean Food Creative Fitness.

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