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Low-Carb Keto Turkey Chili

Low-Carb Keto Turkey Chili

The ultimate comforting dish, Low-Carb Keto Turkey Chili is a flavorful, hearty, and satisfying meal that fits perfectly into your keto lifestyle. It's packed with lean turkey and fresh vegetables, making it a nutritious yet delicious option. Perfect for family dinners or meal prepping!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 tablespoons Olive oil divided
  • 1/2 cup Onion diced
  • 1 large Red pepper diced
  • 1/2 cup Celery thinly sliced
  • 1 tablespoon Fresh garlic minced
  • 1 1/4 pounds Ground turkey 93% lean
  • 4 teaspoons Chili powder
  • 1 tablespoon Paprika
  • 1 1/2 teaspoons Ground cumin
  • 1/4 teaspoon Cayenne pepper
  • 1 can Fire-roasted diced tomatoes (14.5 ounces)
  • 1 can Crushed tomatoes (14.5 ounces)
  • 1/2 cup Water
  • 2 tablespoons Tomato paste
  • 1 teaspoon Salt
  • Pepper pinch
  • 2 Bay leaves
  • 1/4 cup Parsley chopped

Equipment

  • Saucepan
  • Wooden Spoon
  • Cutting Board
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Large Pot

Method
 

  1. Start by heating 1 tablespoon of olive oil in a large pan over medium-high heat. This initial step is crucial as it helps to build the flavor base for your chili.
  2. Once the oil is hot, add in the diced onion, diced red pepper, sliced celery, and minced garlic. Sauté these for about 3 minutes until they begin to soften. You’ll notice the vibrant colors of the vegetables start to shine, and the kitchen will be filled with a lovely aroma.
  3. Add the remaining olive oil along with the ground turkey to the pan. Cook the turkey until it starts to brown, which should take about 3 to 4 minutes. Remember to stir frequently, breaking up the turkey as it cooks. You want it to become a nice golden color.
  4. Drain off any excess liquid from the pan. This step is important as it ensures your chili doesn’t become too watery.
  5. Next, sprinkle in the chili powder, paprika, ground cumin, and cayenne pepper. Stir everything together and cook for another 3 to 4 minutes until the spices are fragrant and the turkey is no longer pink.
  6. Add the fire-roasted diced tomatoes, crushed tomatoes, water, tomato paste, salt, and a pinch of pepper to the pan. Stir well to combine all the ingredients. This is where the magic happens as the flavors meld together!
  7. Bring the mixture to a boil, stirring occasionally. Once it reaches a rolling boil, reduce the heat to medium-low.
  8. Cover the pan and let it simmer for about 30 minutes, stirring occasionally. You’ll want to keep an eye on it. The chili should thicken and the flavors will deepen as it cooks.
  9. After 30 minutes, remove the bay leaves and stir in the chopped parsley. This fresh addition brightens the dish and adds an appealing pop of color.
  10. Finally, serve the chili hot with your favorite toppings, such as shredded cheese or avocado. Enjoy the warmth of this comforting meal!

Notes

When making the Low-Carb Keto Turkey Chili, there are several tips and tweaks that can enhance your experience. Here are my top recommendations:
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It's even better the next day!
  • Freezing: This chili freezes well! Just portion it out into freezer-safe containers and it will keep for up to 3 months.
  • Pairing: I recommend serving it with a side of fresh salad or keto-friendly bread. This complements the chili wonderfully.
  • Spice Variations: Experiment with different spices if you want to switch up the flavor. Smoked paprika can add a delightful twist.
  • Serving Size: Adjust the serving size based on your appetite; this chili is quite filling!