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This flavourful low carb chili is a staple weekday winner dinner recipe! Ready in under 1 hour, this no bean keto chili recipe is a taste sensation. Best served with sliced avocado, sour cream, fresh coriander and lime wedges!
It can be challenging at times if you’re following a Keto diet and the rest of your family isn’t. No-one wants to be making two different dinners, right?
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.
I had my doubts whether it would be possible to make a "real" chili without beans. Traditional chili con carne recipes contain kidney beans, sometimes aduki or blackeye beans. Unfortunately, all of these are starchy and therefore high in carbs - 100 grams cooked kidney beans come in at 16.4 g net carbs.
Well, there was no need to worry. Not only is this chili absolutely delicious, it is also perfectly filling and satisfying without beans. You're getting all the chili flavour without the sugar rush!
Jump to:
- Instructions
- Recipe Variations
- Recipe FAQs
- Serving Suggestion
- Storage and Meal Prep
- Recipe
Instructions
How to make tasty low carb chili - step by step:
STEP 1
Heat the olive oil or butter in a non-stick sauté pan or cast iron skillet. Add the onion and fry on a medium / low heat until soft and slightly brown.
STEP 2
Add the ground turkey (or use ground beef!) and cook for a further 3 - 4 minutes until no longer pink.
STEP 3
Add the red pepper, celery, garlic, chilli and spices. Sauté for 3 further minutes on a medium heat.
STEP 4
Add the tomatoes, puree, stock, balsamic vinegar, coconut aminos and season. Add a lid and simmer until the sauce reduces and thickens, stirring a few times to avoid sticking.
If you want a drier chili, remove the lid during the last few minutes of cooking. Check the seasoning and adjust to taste. Top with fresh coriander / cilantro, sliced avocado, sour cream and lime wedges.
5.) Serve with zucchini noodles or cauliflower rice.
Expert Tip
This chili recipe tastes great after 30 minutes of cooking. It is possible to cook it for longer - if you've got time on your hands. This will further tenderise the meat and allow the flavours to mingle. Simply check every once in a while if you need to add a touch of water to loosen things up. For a super-tender melt-in-the-mouth turkey chili you can cook for up to 2 hours.
Recipe Variations
The benefit of turkey chili is that turkey mince softens quicker than beef. However, you can substitute the turkey with ground beef. A soft, rich beef chili needs to simmer it for at least 1 hour.
If you’re dairy free, coconut yoghurt would make a good replacement for the sour cream.
Coconut aminos are a vegan flavouring sauce with a lovely umami taste. I like to use for marinating meat, in tomato based sauces like for this chili and also in salad dressings. If you don't have it to hand, you can use tamari instead (which is saltier, but also gluten free) or Worcestershire sauce.
Some people can't live without their daily cheese - if you're one of them, grated cheddar works well served on top of this chili!
Recipe FAQs
How to make low carb chili in the Crock Pot / Slow Cooker?
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.
How to make this turkey chili in the Instant Pot / Pressure Cooker?
Set the Instant Pot to the saute setting. Fry the onions, turkey mince and vegetables as per recipe inside the Instant Pot. Add the tomatoes, puree, stock, balsamic vinegar, coconut aminos. Season. Close the lid and select the manual setting. Set the pressure to high and cook for 18 minutes.
Serving Suggestion
Mexican sides that taste GREAT with this low carb chili:
- Keto Tortilla Chips
- Low Carb Cornbread
- Keto Taco Shells
- 4 Ingredient Guacamole
Storage and Meal Prep
I love to freeze dishes like these to have a stash of meals ready for those days I'm just too busy to cook. This chili is PERFECT meal prep material. Once you've given it a try and like it (which I'm sure you will), why not make a double or triple portion next time and freeze in portions? Then you can just whip out one when needed, add a side of your choice and top with fresh coriander, avocado, sour cream and a squeeze of lime.
Freeze for 3 months.
Alternatively, store leftovers in the fridge for up to 5 days.
Reheat on the stove or in the microwave.
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Recipe
Low Carb Turkey Chili Recipe
Katrin Nürnberger
from Sugar Free Londoner
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.
5 from 16 votes
Print Recipe Pin Recipe Rate
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course DInner, Lunch, Main Course
Cuisine Mexican
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.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 500 g turkey mince 1.1lb
- 1 red bell pepper diced into small cubes (approx 1 cup)
- 2 sticks of celery 128g / 4.5 oz
- 2 cloves garlic minced
- 1 teaspoon red chilli finely diced or to taste
- 1 teaspoon cumin heaped
- 1 teaspoon coriander/cilantro powder heaped / approx 1 ¼ teaspoon measured
- ¼ teaspoon mild chilli powder
- 14 oz / 400g chopped tomatoes (from a tin)
- 2 tablespoon tomato puree
- 1 cup / 250 ml chicken or turkey stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon coconut aminos
- ¼ teaspoon cracked black pepper or to taste
- ½ teaspoon salt or to taste
To serve
- ½ bunch fresh coriander / cilantro
- 1 avocado
- 2 tablespoon sour cream
- lime wedges
Instructions
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.
Add the turkey mince and cook for a further 3 - 4 minutes until no longer pink.
Add the red pepper, celery, garlic, chilli and spices. Sauté for 3 further minutes on a medium heat.
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.
Video
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 4 days or freezer for 3 months.
Nutrition
Calories: 314kcalTotal Carbohydrates: 10.9gProtein: 24.1gFat: 20.1gSaturated Fat: 6.3gSodium: 414mgPotassium: 807mgFiber: 4.1gSugar: 6.7g
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