Low Carb Turkey Chili

This low carb turkey chili is an easy recipe to make for dinner. This chili will not only warm you up on a cold night but it saves and reheats well.

Ingredients

• Ground Turkey: I choose to use a lean ground turkey for its high protein and low fat content. You can also replace this with another protein choice.
• Tomato Products: I used a combination of tomato puree and crushed tomatoes. If you have other tomato products that you’d rather use, or other cans you’d like to use, you can throw those in instead. Use products such as whole canned tomatoes, diced tomatoes or tomato sauce.
• Broth: Use a low-sodium broth so you can taste and add salt as needed. I used a chicken broth so that it complemented the turkey in the chili. You can use a beef broth instead to make this a more meat-y meal. Or you can even use turkey broth if you can find it – of make it yourself!
• Spices: Use spices such as chili powder, cumin, garlic powder and onion powder for this dish. Add in paprika or cayenne for a bit of spice.
• Sugar: Using just a tablespoon of regular sugar will not only help the caramelization process of the aromatics, but it will also
• Aromatics: Onion, garlic and jalapeno are cooked down and caramelized first

How to Make Low Carb Turkey Chili

First, dice your onion and add about three tablespoons of olive oil to a large pot or dutch oven. I enjoy using a dutch oven like the one found here.

Allow the oil to get hot over medium heat and add the onion. Once the onion begins to brown, add in the jalapeno and continue frying for an additional 2 minutes. Then add the garlic.

If the aromatics ever begin to look too dry, add in some of the chicken broth.

Once your aromatics are fried, add in the ground turkey, spices, sugar and tomato paste.

Then, add in the kidney beans, crushed tomatoes and chicken broth.

People Also Ask About Turkey Chili

What are the best toppings for chili?

A hotly debated topic is the best toppings for your freshly made chili!

You can really use your favorite toppings for your meal, but there are a couple stand by favorites.

Standard toppings are: sour cream, cheddar cheese, tortilla strips and jalapeno slices.

Other options are include: bacon bits, lime wedges, hot peppers if you’re looking for more spice, or even honey.

Ways to eat low-carb turkey chili

There are many ways to eat chili other than with sour cream and cheddar cheese.

If you don’t want to eat your meal out of a bowl and want some more substance, there are a couple of different ways to eat your chili. Pour it over an air fried baked potato (or regular baked potato if you don’t have a handy air fryer on hand). Another potato-based option is to use a bed of hash browns for your healthy turkey chili. You will of course have to cover it in cheese, such as cheddar, if you choose one of these options.

What kind of beans should I use?

For this recipe, I used a can of kidney beans. You can really use any type of beans that you’d like.

Whichever beans you choose, just make sure they are well rinsed before you add them to your turkey.

Can I use a different protein?

Yes! You can absolutely use a different protein if you’d like to use something other than ground turkey. Ground beef, ground chicken or even ground lamb is another option.

If you don’t have a ground meat option, you can use a “standard” meat, such a chicken thigh or chicken breast and cut it into smaller pieces.

Can I freeze turkey chili?

Yes! You can absolutely freeze this low-carb turkey chili. Store it in an air tight container, such as a Pyrex glass container and store it in the freezer for up to 3 months.

How to reheat chili

There are a couple of different ways to reheat chili.

If you are reheating the chili from frozen, you can defrost it by putting it in the fridge overnight the day or night before and letting it defrost slowly in the fridge.

Another option is to put the frozen chili in a pot on the stove and reheat it that way instead. Or you can simply microwave it.

The chili is reheated and ready to serve when it is boiling.