Keto Turkey Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
314 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Keto Turkey Chili
Description
Keto Turkey Chili starts by sautéing chopped yellow onion until soft and slightly browned, then adding ground turkey to cook until no longer pink. Red bell pepper, celery, garlic, and a blend of chili powder, cumin, and cilantro powder add layers of flavor and gentle heat. The mixture simmers with canned chopped tomatoes, tomato puree, chicken or turkey stock, balsamic vinegar, and coconut aminos to develop a thick, rich chili sauce.
The dish is simmered with a lid on for about 30 minutes to reduce and thicken the sauce, with the option to remove the lid toward the end for a drier texture. The seasoning is adjusted to preference before serving. Toppings include fresh cilantro, avocado slices, sour cream, and lime wedges, adding freshness, creaminess, and tang.
This chili suits low-carb and keto diets, providing a satisfying, nutrient-rich meal. It pairs well with alternatives like zucchini noodles or cauliflower rice. The recipe notes about 9 grams net carbs per generous portion excluding toppings. The chili can be stored in the fridge for up to 4 days or frozen for up to 3 months, making it practical for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped, small
- 1.1 lb Turkey mince 500g
- 1 red bell pepper diced into small cubes (approx 1 cup)
- 2 celery 128g / 4.5 oz, sticks
- 2 cloves garlic minced
- 1 teaspoon red chili pepper finely diced or to taste
- 1 teaspoon cumin heaped
- 1 teaspoon cilantro powder heaped / approx 1 ¼ teaspoon measured
- ¼ teaspoon chilli powder mild
- 14 oz chopped tomatoes 400g, from a tin
- 2 tablespoon tomato puree
- 1 cup chicken stock 250 ml, or turkey stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon coconut aminos
- ¼ teaspoon black pepper or to taste, cracked
- ½ teaspoon salt or to taste
To serve
- ½ Coriander fresh, bunch, aka cilantro
- 1 avocado
- 2 tablespoon sour cream
- lime wedges
Instructions
- Heat the olive oil or butter in a non-stick sauté pan or cast iron skillet. Add the onion and fry for about 3 minutes on a medium / low heat until soft and slightly brown.
- Add the turkey mince and cook for a further 3 - 4 minutes until no longer pink.
- Add the red pepper, celery, garlic, chilli and spices. Sauté for 3 further minutes on a medium heat.
- Add the tomatoes, puree, stock, balsamic vinegar, coconut aminos and season. Put a lid on and simmer for around 30 minutes until the sauce reduces and thickens. If you want a drier chili, remove the lid during the last few minutes of cooking to reduce the liquid.
- Check the seasoning/ spiciness and adjust to taste. Serve with avocado slices, coriander, sour cream and optional lime.
Notes
- Serve with zucchini noodles or cauliflower rice to complement the keto style.
- Net carbs are approximately 9 grams per generous serving, excluding toppings.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for meal prep convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Total Carbohydrates | 10.9g | 4% |
| Protein | 24.1g | 48% |
| Fat | 20.1g | 31% |
| Saturated Fat | 6.3g | 32% |
| Sodium | 414mg | 17% |
| Potassium | 807mg | 17% |
| Fiber | 4.1g | 16% |
| Sugar | 6.7g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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