Keto Dinner | Low Carb Turkey Chili

This flavourful low carb chili is a staple weekday winner dinner recipe! Ready in under 1 hour, this no bean keto chili recipe is an absolute taste sensation. Best served with sliced avocado, sour cream, fresh coriander and lime wedges!

This Keto chili recipe is one the whole family will enjoy, whether they’re following a low-carb diet or not. The rich and super tasty tomato sauce is packed with flavour thanks to a twist of balsamic vinegar and coconut aminos. It’s not too hot either – perfectly kid-friendly – but if you’re a hottie feel free to up the chili! Just taste and adjust to your own spice limit.

Fry the onions, turkey mince and vegetables as per recipe. Transfer the lot to the slow cooker and add the tomatoes, puree, stock, balsamic vinegar, coconut aminos. Season. Close the lid and cook on low for 5-6 hours.

A meaty low carb and keto chili with ground turkey and beef, conveniently made in the Instant Pot pressure cooker.

Chilis can definitely be keto friendly and low carb, as long as you watch out for tomatoes and beans, which is where most of the carbs are found.

Low Carb Turkey Chili

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Calories: 314 kcal

Ingredients:

• 1 cup / 250 ml chicken or turkey stock
• 1 tbsp balsamic vinegar
• 1 tsp coconut aminos
• 1/4 tsp cracked black pepper or to taste
• 1 tsp coriander/cilantro powder heaped / approx 1 1/4 tsp measured
• 1/4 tsp mild chilli powder
• 14 oz / 400g chopped tomatoes (from a tin)
• 2 tbsp tomato puree
• 1 tbsp butter ghee or olive oil
• 1 small yellow onion chopped
• 500 g turkey mince
• 1 red bell pepper diced into small cubes (approx 1 cup)
• 2 sticks of celery 128g / 4.5 oz
• 1/2 tsp salt or to taste
• 2 cloves garlic minced
• 1 tsp red chilli finely diced or to taste
• 1 tsp cumin heaped / approx 1 1/4 tsp measured

To serve:

• 2 tbsp sour cream
• lime wedges
• 1/2 bunch fresh coriander / cilantro
• 1 avocado

Instructions:

1. First, 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.
2. Second, Add the turkey mince and cook for a further 3 - 4 minutes until no longer pink.
3. Next, Add the red pepper, celery, garlic, chilli and spices. Sauté for 3 further minutes on a medium heat.
4. 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.
5. Check the seasoning/ spiciness and adjust to taste. Serve with avocado slices, coriander, sour cream and optional lime.

Recipe Notes:

• I like to serve this low carb chili with either zucchini noodles or cauliflower rice.
• 6.9 g net carbs per (generous) portion. Carb count excludes optional toppings (avocado, sour cream, coriander, lime).  
• Storage: Fridge for up to 3 days or freezer for 2 months. 

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