This keto turkey chili with zucchini recipe is great for a pot luck or game day meal! Veggies and lean protein simmered in a spicy tomato sauce. This bean free chili is high in protein and low in carbs, making it a great choice for anyone following a ketogenic diet.
I love a big pot of warming chili in these cold New England winter months! I’ve been really trying to watch my portion control lately and that means also watching my carbs. I created this bean-free chili to satisfy my desire for comfort food without bumping up my carb count.
This base of this recipe has lots of fresh veggies, tomatoes, and spices. However the protein is a little different – I used turkey in this instead of classic ground beef.
This recipe makes a lot of chili – about 8 pints worth! I originally planned to just make 5 pints for my weekly work lunches, but doubled the vegetables for a heartier meal. That means that the below recipe is perfect for to cook for a crowd. It would be great for a party, pot luck, or game day.
This Keto Turkey Chili Recipe Is:
- A Great Low Carb Option
- Bean Free!
Easy Keto Dinner Recipes Anytime
If you are on a ketogenic diet or choose to eat low carb, it can be difficult finding delicious meal ideas for dinner… or any time of day! This keto turkey chili recipe is both delicious and low in carbohydrates, making it a great choice for a dinner. End your day with a comforting and satisfying meal that will keep you full – without the carbs.
What’s In This Keto Turkey Chili?
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- Ground Turkey – which is a great substitute for ground beef, lower in fat!
- Red Onion
- Bell Pepper
- Zucchini and/or Butternut Squash
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. There can be concerns with consuming foods in BPA cans, so I love finding alternatives.
- Chili Powder: for a really nice flavor in this recipe- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soup and chili recipes.
- Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the vegetables.
- Smoked Paprika: give an additional depth of flavor to this dish.
Chili with or without Heat!
I added about 1 teaspoon of red pepper flakes for some nice spice, but if you want to forgo the heat then you can leave out the chili flakes. This would be fantastic to serve with a dollop of my Paleo Whole30 Queso on top!
How Do I Make Low Carb Turkey Chili?
- In a large pot or Dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 degrees Fahrenheit).
- Remove meat, drain any grease, and set aside.
- In the pot, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the celery, bell peppers, butternut squash, zucchini and sauté for an additional 5 minutes.
- Add the tomatoes and remainder of the spices, and add the meat back to the pot. Simmer on low heat for 1-2 hours, stirring occasionally.
- Taste and adjust seasonings – adding salt, pepper, or more crushed red pepper flakes if necessary. Serve with cilantro, sliced avocado, sour cream, or tortilla chips!
More Low Carb and Keto Recipes You’ll Love
Get the Same Ingredients for this Keto Turkey Chili Recipe
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Keto Turkey Chili with Zucchini
- Dutch Oven
- Wooden Spoon
- 2 lbs lean ground turkey
- 1 teaspoon olive oil
- 1 red onion diced
- 4 cloves garlic minced
- 3 stalks celery chopped
- 3 bell pepper cut into strips
- 4 cups zucchini sliced into half moons
- 1 28 ounce can No-Salt-Added Diced Tomatoes
- 2 cups water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 3/4 teaspoon salt or more, to taste
- 1/2 teaspoon Crushed Red Pepper Flakes or more, to taste
- In a large dutch oven, brown the turkey until it is fully cooked and there is no pink left on the meat (meat should reach internal temp of 165 Fahrenheit).
- Remove meat, drain any grease, and set aside.
- In the dutch oven, heat the olive oil in a pot and add the onion and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the celery, bell peppers, zucchini and sauté for an additional 5 minutes.
- Add the tomatoes remainder of the spices, and the water to the pot. Add the cooked turkey back to the pot. Simmer on low heat for 1 hours, stirring occasionally.
- Taste and adjust seasonings - adding salt, pepper, or more crushed red pepper flakes if desired. Serve with your favorite toppings: cilantro, sliced avocado, sour cream, or shredded cheese!
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