October 18 2019 recipe by Lisa MarcAurele![Lisa MarcAurele]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb ground turkey chili
Here's an easy turkey chili that can be made on the stovetop, 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
servingservings
Ingredients
- ¼ cup 60 ml olive oil
- 1½ lbs 650 g ground turkey or ground beef
- 4 4 garlic clove, mincedgarlic cloves, minced
- 15 oz. (1¾ cups) 425 g (425 ml) crushed tomatoes
- 1 cup 240 ml water
- 6 oz. 170 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 (7 oz.) 1 (200 g) medium zucchini, diced
Serving
- 1 cup 240 ml sour cream
- ¼ cup (2⁄5 oz.) 60 ml (12 g) fresh chives, finely chopped (optional)
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www.dietdoctor.com
Making low carb simple
Instructions
- Over medium heat, heat the oil in a large pot. Add the turkey with garlic, until browned, about 10-15 minutes.
- Leaving out the zucchini, add the remaining ingredients and bring to a boil. Turn down heat and simmer about 2 hours, stirring occasionally.
- About 10 minutes before serving, add diced zucchini and cook until soft.
- 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.
You can use an Instant Pot to speed up the cooking time. 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 more 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 serve this with grated cheddar cheese or diced green onion on top.
The tomatoes, veggies and the spices!
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!
No way! It's certainly OK to decrease the spices. :)
Glad you enjoyed this dish and enjoy your leftovers!