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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Low Carb Turkey Chili Recipe

low carb chili with turkey mince in a pan topped with coriander, avocado and sour cream and a spatula

Did you know that low carb chili with turkey is ready much quicker than if you used beef? We are all crazy about this turkey chili con carne! To keep it Keto, I've omitted the beans but kept all the tasty flavours we all love in a good chili.


  • Prep Time 10 mins
  • Cook Time 40 mins
  • Total Time 50 mins
  • Servings 4
  • Calories 314 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

INGREDIENTS

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

2 cloves garlic minced

1 tsp red chilli finely diced or to taste

1 tsp cumin heaped / approx 1 ¼ tsp measured

1 tsp coriander/cilantro powder heaped / approx 1 ¼ tsp measured

¼ tsp mild chilli powder

14 oz / 400g chopped tomatoes (from a tin)

2 tbsp tomato puree

1 cup / 250 ml chicken or turkey stock

1 tbsp balsamic vinegar

1 tsp coconut aminos

¼ tsp cracked black pepper or to taste

½ tsp salt or to taste

To serve

  • ½ bunch fresh coriander / cilantro
  • 1 avocado
  • 2 tbsp sour cream
  • lime wedges


INSTRUCTIONS 

  1. 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. Add the turkey mince and cook for a further 3 - 4 minutes until no longer pink.
  3. 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.


Check the seasoning/ spiciness and adjust to taste. Serve with avocado slices, coriander, sour cream and optional lime.

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