On cold, winter’s day, the best kind of food to enjoy is something that is going to warm you down to your toes. This low-carb* turkey chili not only does that for me in spades, but it’s also an awesome batch-cook recipe with enough servings to fill your freezer. You know, for *those days* you don’t feel like cooking. This chili is has packed with protein and lots of veggie goodness to fuel your body after a day of Zoom calls and a solid workout.
*You’ll note there aren’t any beans in this chili. I actually really love legumes and use them in many recipes — but for this turkey chili, I took them out. And I’m not upset about it because it didn’t affect the flavour or texture at all. Let me know what you think!
Low-Carb Turkey Chili
For the chili
- 2 lbs ground turkey
- tbsp extra virgin olive oil
- 1 medium sweet onion, minced minced
- 3 cloves of garlic optional
- 2 cups chopped bell peppers and/or zucchini
- 4 carrots chopped in small pieces
- 1 cup frozen corn
- 1 28oz can crushed tomatoes
- 1 13.5oz can diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 large can (40oz) water
- 2 tsp 2 tsp of veggie “better than bouillon“
- 1-2 tsp hot sauce
- 1 small can green chilis
- Spice Mix see below
- 1 tbsp paprika
- ¼ tsp red pepper flakes (omit for less spicy)
- ½ tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tsp chili powder
- 1 tsp cumin
- ¼ tsp cinnamon
- ½ tsp tumeric
- Chop all your veggies
- Heat oil in a Dutch oven or large pot over medium-high heat, cook diced onion until almost translucent (approximately 5 min)
- Add garlic and turkey over medium high heat and sprinkle with the spices over top and mix together until browned, chopping the turkey with a spatula into smaller pieces as you go. (approximately 10 minutes)
- Once turkey is browned, add the rest of the ingredients into the pot. (OPTIONAL: Transfer to a crock pot for a slow cook — 4-6 hours.)!
- Stir all of the ingredients together in the pot until thoroughly mixed, cook for about 5-10 min at medium-high heat, then reduce heat.
- Simmer for 60 minutes on low heat, stirring often.
- While the chili simmers, consider making a batch of brown rice or a salad to enjoy this dish with.
- When time is up, take the chili off the heat, scoop into a bowl, and enjoy!
- Divide the rest of your tomato paste into 2 tbsp servings in ziploc baggies and keep them in the freezer for whenever you need them.
- This chili freezes well, so make sure to freeze a few portions for those busy days when you just want to quickly warm something up!
If you enjoyed this low-carb turkey chili or have any questions, let me know in the comments below. For more healthy recipes that I love to make, visit the Recipes page on my blog!