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.
October 18 2019 recipe by Lisa MarcAurele, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
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
4 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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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.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
10 comments
1
Shirley Devlin
October 14 2019
Wow, this has a lot of carbs. Are they mostly from the tomatoes?
Reply: #2
2
Reply to comment #1 by Shirley Devlin
Kristin Parker Team Diet Doctor
October 15 2019
Wow, this has a lot of carbs. Are they mostly from the tomatoes?
The tomatoes, veggies and the spices!
3
Gentiann
October 18 2019
Instead of zucchini, try small dices of chayote : they don't become mushy when cooked in a stew. Chayote is also a low carb vegetable.
4
Karen
October 19 2019
Pretty high carb! Skip the crushed tomatoes & tomato paste and instead sub with 2 cups of a sugar-free tomato sauce (like Raos) -- saves a substantial amount of carbs. It will thicken if you let it cook down long enough. Also, I'd leave out the zucchini, it doesn't add any flavor.
5
Andrea
October 23 2019
For people complaining on the carb count... This is more in line with a moderately low carb diet plan, not Keto. Not everyone does 20 carbs or less a day. DD provides options for everyone :)
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!
6
Andrea
October 24 2019
Good for a busy weeknight dinner (without the simmering for 2 hours). It’s missing something... we added shredded cheese and that helped! It was pretty good.
7
Mary
November 14 2020
I found this incredibly hot to eat. So I would definitely decrease the chilli powder and chilli flakes. Am I just a wimp?🤣
Reply: #8
8
Reply to comment #7 by Mary
Kerry Merritt Team Diet Doctor
November 14 2020
I found this incredibly hot to eat. So I would definitely decrease the chilli powder and chilli flakes. Am I just a wimp?🤣
No way! It's certainly OK to decrease the spices. :)
9
kathryn
March 28 2023
Wow, that is a really great recipe! I used the slow cooker method. I stuck to the recipe except I added 1 jalapeno, used 1 TBS chipotle chili powder and 1 TBS hot Mexican chili powder. I bet it will be even better tomorrow. Thanks for another good low cal meal.
Reply: #10
10
Reply to comment #9 by kathryn
Kristin Parker Team Diet Doctor
March 28 2023
Wow, that is a really great recipe! I used the slow cooker method. I stuck to the recipe except I added 1 jalapeno, used 1 TBS chipotle chili powder and 1 TBS hot Mexican chili powder. I bet it will be even better tomorrow. Thanks for another good low cal meal.
Glad you enjoyed this dish and enjoy your leftovers!
