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Healthy Turkey Chili for Game Day (Low-Carb)

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A hearty, low-carb turkey chili that’s perfect for game day. Packed with smoky chipotle flavor and lean protein, this bean-free chili is a crowd-pleaser that even die-hard bean chili fans will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and finely diced
  • 2 pounds ground turkey (93% lean)
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon unsweetened cocoa powder
  • Salt and black pepper to taste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/2 cup finely grated cauliflower rice (optional)
  • 1 tablespoon chia seeds mixed with 3 tablespoons water (optional)
  • Shredded sharp cheddar cheese (for topping)
  • Sliced avocado (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sour cream or full-fat Greek yogurt (for topping)
  • Sliced green onions (for topping)
  • Pickled jalapeños (for topping)

Instructions

  1. Prep your vegetables: Dice the onion, bell peppers, and jalapeños into roughly 1/4-inch pieces. Mince the garlic. Set aside.
  2. Brown the turkey: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart, until no longer pink and starting to brown, about 6-8 minutes. Transfer to a bowl and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Cook the onion and bell peppers for about 5 minutes until softened. Add garlic and jalapeños, cook for 1 minute until fragrant.
  4. Bloom the spices: Push vegetables to the sides. Add tomato paste to the center and cook for 1 minute, stirring constantly. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder over the vegetables. Stir and cook for 30 seconds.
  5. Deglaze the pot: Pour in 1/4 cup of chicken broth and scrape up browned bits from the bottom. Let bubble for 30 seconds.
  6. Add liquids and turkey: Pour in fire-roasted tomatoes, tomato sauce, and remaining chicken broth. Stir. Return turkey to the pot. Add apple cider vinegar and bay leaf. Stir well.
  7. Simmer and thicken: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes. Remove lid, stir in cauliflower rice or chia seed gel (if using). Simmer uncovered for 10-15 minutes until thickened.
  8. Season and adjust: Remove bay leaf. Taste and adjust seasoning with salt, pepper, or additional cayenne or vinegar as needed.
  9. Rest and serve: Turn off heat and let chili sit for 5 minutes. Ladle into bowls and top with desired toppings.

Notes

For best flavor, brown the turkey in batches if needed to avoid steaming. Let chili sit overnight for flavors to meld. Adjust spice level to taste. If chili is too thick, add a splash of broth; if too thin, simmer uncovered longer.

Nutrition

Keywords: turkey chili, low-carb chili, game day chili, healthy chili, bean-free chili, keto chili

Find it online: https://junomeals.com/healthy-turkey-chili-for-game-day-low-carb/