Healthy Low-Carb Turkey Chili Recipe Highlights
Who said healthy has to be boring? This Healthy, Low-Carb Turkey Chili is an easy one-pot meal full of flavor and made with ingredients you probably have in your fridge! It’s satisfying, bold, and scrumptious. Plus, it only has 15 gr of carbs per serving (1 ½ cups) and less than 250 calories. This Healthy Low Carb Turkey Chili takes only 30 -35 minutes to make and tastes like a cool-weather dream! It’s perfect for meal prep, make-ahead, or as a freezer meal. I actually like to double or triple the recipe so I can store the rest for days I don’t want or am too busy, to cook. Loaded with healthy, lean, nutritious ingredients, this Healthy Low Carb Turkey Chili is hands down the best, healthier chili we’ve ever made.
Ground turkey: Make sure to use a lean version. I usually buy 93% lean 7% fat. You can also use ground chicken if you prefer. Seasoning: A mixture of salt, black pepper, and chili powder provides the perfect background to make all the other flavors shine. I keep spices simple because my kids are very picky, but feel free to add some heat with cayenne pepper or crushed red pepper flakes. Or add more flavor by adding spices and herbs, such as paprika, turmeric, cumin, oregano, or whatever sounds good to you. Veggies: You’ll need onions, bell peppers, and garlic. Tomatoes: I like to add Rotel Diced Tomatoes and Green Chilies, plus tomato sauce. If you don’t want to use tomatoes with green chilies, you can use plain petite diced tomatoes. Sweet potatoes: I love the sweetness and color sweet potato adds to this recipe. Don’t skip them! Chicken broth: I use chicken broth instead of beef broth to keep things light, but you could also use vegetable broth if you like.
Use ground chicken in place of ground turkey. Add extra flavor with more spices, such as paprika, turmeric, cumin, or whatever sounds good to you. Add in extra veggies or leave out anything you don’t have on hand. This recipe is super easy to customize!
Healthy Toppings for Chili
Sliced fresh avocado Thinly sliced jalapeño Shredded cheese (low-fat) Plain, non-fat Greek yogurt or light sour cream Freshly chopped cilantro
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STORE: Let the chili cool completely and place it in an airtight container. Refrigerate for up to 3 days. FREEZE: Let the chili cool completely and place it in an airtight freezer container or plastic bag. Freeze for up to 3 months. REHEAT: Heat in a saucepan over medium-low heat (or the microwave) and serve. If frozen, defrost in the fridge overnight.
PRO TIP: If you are short of time, defrost in the microwave. Then place it in a saucepan, add ½ cup of water (or broth), cover, and heat over low heat until warmed through.
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This recipe was originally published in January 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
