Low-carb ground turkey chili

Low-carb ground turkey chili

Here's an easy turkey chili that can be made on the stove top, in a slow cooker, or with an Instant Pot. Diced zucchini replaces the beans to keep carbs to a minimum. The prep time is quick, but slow cooking allows the flavors to develop and bloom.

Low-carb ground turkey chili

Here's an easy turkey chili that can be made on the stove top, in a slow cooker, or with an Instant Pot. Diced zucchini replaces the beans to keep carbs to a minimum. The prep time is quick, but slow cooking allows the flavors to develop and bloom.
USMetric
4 servingservings

Ingredients

  • ¼ cup 60 ml olive oil
  • 1½ lbs 650 g ground turkey
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 15 oz. 425 g crushed tomatoes
  • 1 cup 225 ml water
  • 6 oz. 175 g tomato paste
  • 2 tbsp 2 tbsp chili powder
  • 2 tsp 2 tsp ground cumin
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp red pepper chili flakes (or more if you like it hot)
  • 1 1 medium zucchini, diced
Serving
  • 1 cup 225 ml sour cream
  • 4 tbsp 4 tbsp fresh chives, finely chopped (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Over medium heat, heat the oil in a large pot. Add the turkey with garlic, until browned, about 10-15 minutes.
  2. Leaving out the zucchini, add the remaining ingredients and bring to a boil. Turn down heat and simmer about 2 hours, stirring occasionally.
  3. About 10 minutes before serving, add in chopped zucchini and cook until soft.
  4. Serve the chili together with a dollop of sour cream or crème fraîche and sprinkle with finely chopped chives for a splash of extra color and flavor.

Optional cooking methods

The chili can be prepared early and allowed to cook in the slow cooker for 6 to 8 hours on low. The zucchini would then be added during the last half hour of slow cooking on low.

To speed up the cooking time, an electric pressure cooker can be used. After browning the meat on the sauté setting, add in the other ingredients (except the zucchini) and allow it to cook at high pressure for 15 minutes, then do a quick pressure release. Add in the zucchini and cook at high pressure for 10 minutes then do another quick pressure release. Then zucchini will be cooked and the chili ready to serve.

Along with sour cream, feel free to also serve with grated cheddar cheese or diced green onion on top.

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6 comments

  1. Shirley Devlin
    Wow, this has a lot of carbs. Are they mostly from the tomatoes?
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Wow, this has a lot of carbs. Are they mostly from the tomatoes?

    The tomatoes, veggies and the spices!

  3. Gentiann
    Instead of zucchini, try small dices of chayote : they don't become mushy when cooked in a stew. Chayote is also a low carb vegetable.
  4. Karen
    Pretty high carb! Skip the crushed tomatoes & tomato paste and instead sub with 2 cups of a sugar-free tomato sauce (like Raos) -- saves a substantial amount of carbs. It will thicken if you let it cook down long enough. Also, I'd leave out the zucchini, it doesn't add any flavor.
  5. Andrea
    For people complaining on the carb count... This is more in line with a moderately low carb diet plan, not Keto. Not everyone does 20 carbs or less a day. DD provides options for everyone :)

    Even though it doesn't follow the Keto carb count, I would still love to give it a try because I really miss chili in the colder months!

  6. Andrea
    Good for a busy weeknight dinner (without the simmering for 2 hours). It’s missing something... we added shredded cheese and that helped! It was pretty good.

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