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A bowl of keto turkey chili topped with cheese and sour cream.
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4.75 from 4 votes

Low Carb Turkey Chili

A delicious bean free turkey chili, made with tender chunks of ground turkey and low carb veggies. This comfort food classic is elevated by adding toppings! Mix them up to make the leftovers a new meal. I like to freeze this in 1 cup servings for quick lunches. *9 Net Carbs per serving. See notes to lower carb amount if necessary.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: bean free turkey chili, bean less turkey chili, keto turkey chili, low carb chili, turkey chili
Servings: 6 servings
Calories: 233kcal

Ingredients

  • 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

Suggested Toppings

  • cheddar cheese shredded
  • onions red or green
  • cilantro
  • avocado
  • sour cream
  • salsa

Instructions

  • 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.

Video

Notes

*A serving is about 1 cup.
**Nutrition facts do not include toppings.

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!
 

Nutrition

Calories: 233kcal | Carbohydrates: 13g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1337mg | Potassium: 759mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3748IU | Vitamin C: 57mg | Calcium: 79mg | Iron: 5mg