A delicious Keto Turkey Chili, slowly simmered until tender. The best part is adding keto friendly toppings! Try this low carb chili topped with avocado, onions, cheese, sour cream, cilantro, and hot sauce for the ultimate healthy comfort food.
Cozy up to a Bowl of Low Carb Chili!
Chili is the ultimate comfort food! The warming spices and tender chunks of meat make it such a great meal for chilly days.
I started making bean free chili a decade ago, and haven’t looked back. All the same great spice, with lower carbs and added protein. It’s a keto-friendly, family-friendly meal you’ll come back to again and again.
When I make chili, I often double the recipe. It freezes well and makes the perfect lunch or weeknight dinner when things get busy.
Chili is the perfect healthy boosting food, regardless of what diet you’re following! It’s loaded with anti inflammatory spices, nutrient-rich low carb veggies, and quality protein.
If your carb needs are higher, you can find a similar version of this Turkey Chili with butternut squash.
What You’ll Need
- Ground Turkey (a higher fat content makes a more flavorful chili!)
- Avocado Oil (or olive oil)
- Bell Peppers (I used red and green)
- Crushed Tomatoes or Strained Tomatoes (jarred rather than canned tomato products are recommended)
- Tomato Paste (optional, will increase carbs)
- Chicken Broth
- Spices! A high quality Chili Powder, Cumin, Paprika, and Oregano for tons of warming flavors.
- Sea Salt
- Zucchini, optional
*If you’d like a recipe using ground beef, head over to this Keto Chili recipe!
Low Carb Chili Topping Ideas
The toppings are the best part! Choose your favorite low carb toppings to add flavor and texture to your bowl.
- Cheddar Cheese
- Green Onions or Red Onions
- Sour Cream
- Lime wedges
How to Make Keto Turkey Chili
Step 1: In a skillet (or shallow dutch oven), add avocado oil, onions, and garlic. Saute over medium-high heat for 5-7 minutes, until fragrant and translucent.
Step 2: Add the ground turkey, chili powder, paprika, cumin, oregano, and sea salt. Break up the turkey and mix it with the spices as the turkey begins to brown, about 10 minutes.
Step 3: Add the crushed tomatoes, chicken broth, and bell peppers. Stir together and bring to a simmer.
Step 4: Once the chili has begun to simmer, reduce heat to medium low, and let simmer for 20-35 minutes.
How to Store Leftovers and Frequently Asked Questions
How to Store Leftover Keto Chili
Chili makes great leftovers! Refrigerate leftovers in an air tight container for up to 3 days.
Can I freeze turkey chili?
Absolutely! Leave the zucchini out of the chili if you are planning on freezing it, and add it in when you defrost and reheat it. Store it in the freezer for up to 3 months.
When ready to enjoy your chili, allow it to defrost at room temperature, and then warm it with a little water until it’s hot throughout. Add zucchini, if desired, during the last 3 minutes of cooking time.
Can I make Keto Turkey Chili in a crockpot or slow cooker?
Yes! First saute the onions and garlic, and brown the turkey in a skillet as directed.
Next, add the sauteed onions and garlic, and browned turkey, to a crockpot with the rest of the ingredients (except optional zucchini), and slow cook on low for 3 hours, or high for 1 1/2 hours.
This can also be made in an Instant Pot. Use the saute feature for the onions and garlic, and brown the turkey on saute. Then turn the pot off, add in the rest of the ingredients, and set it to Manual for 12 minutes. When the chili is done, add the zucchini and close the lid for 3-5 minutes, then enjoy!
Can I make keto chili with beans?
Beans are too high in starch (carbohydrates) for a strict keto diet. However, beans can be added to this chili for carb cycling (periods of time when you are intentionally consuming higher carbohydrates), or for family members who do not eat a very low carb diet.
If your family would enjoy beans, I would make the chili as directed, and then split it into 2 pots. Add kidney beans (without sugar on the ingredients), black beans, or chili beans, and simmer for at least an additional 10 minutes.
How can I lower the carbs in this recipe?
This recipe has small amounts of carbs from the tomatoes and the vegetables.
- Use 1 cup of crushed tomatoes, and omit the tomato paste
- Use 1/2 the amount of bell peppers, or stick to green bell pepper, since red peppers are slightly high in carbs.
- Limit the toppings, since dairy and vegetables all have carbs.
- Relax and enjoy a higher-carb meal occasionally! If the carbs come from vegetables, your body might be able to handle them and still maintain ketosis. If it does not, a quick walk will get you back there!
Other Warming Keto Recipes
Low Carb Turkey Chili
- 2 tablespoons avocado oil
- 1/2 cup onion chopped
- 2 cloves garlic
- 1 1/2 pounds ground turkey
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 teaspoon oregano
- 2 teaspoons sea salt more or less, to taste (also depends on if your tomatoes and chicken broth have salt)
- 1 1/2 cups strained tomatoes
- 2 bell pepper green & red are lower in carbs
- 2 cups chicken broth
- cheddar cheese shredded
- onions red or green
- sour cream
- In a skillet (or shallow dutch oven), add avocado oil, onions, and garlic. Saute over medium-high heat for 5-7 minutes, until fragrant and translucent.
- Add the ground turkey, chili powder, paprika, cumin, oregano, and sea salt. Break up the turkey and mix it with the spices as the turkey begins to brown, about 10 minutes.
- Add the crushed tomatoes, chicken broth, and bell peppers. Stir together and bring to a simmer.
- Once the chili has begun to simmer, reduce heat to medium low, and let simmer for 20-35 minutes.
- Serve with your favorite low carb toppings! We love cheese, jalapenos, cilantro, and avocado.