Low-Carb Turkey Chili: My Batch-Cook Mainstay

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!

Jenna Maxwell

Low-Carb Turkey Chili

A great low-carb batch-cook recipe to enjoy on a chilly day, or to have on hand in the freezer on a day where you just don't feel like cooking!

Print Recipe

Course: Dinner, Lunch

Cuisine: Comfort

Ingredients Method Notes

Ingredients

  

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

Spice Mix

• 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

Method

 

1. Chop all your veggies
2. Heat oil in a Dutch oven or large pot over medium-high heat, cook diced onion until almost translucent (approximately 5 min)
3. 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)
4. 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.)!
5. 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.
6. Simmer for 60 minutes on low heat, stirring often.
7. While the chili simmers, consider making a batch of brown rice or a salad to enjoy this dish with.
8. When time is up, take the chili off the heat, scoop into a bowl, and enjoy!

Notes

• 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!