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Keto Chili With Ground Turkey - Cozy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons avocado oil (or olive oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 pound (450 g) ground turkey (93% lean works well)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes (no sugar added)
  • 1 cup low-sodium chicken broth (more as needed)
  • 1 cup riced cauliflower (fresh or frozen)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder (optional, for heat)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (to brighten at the end)
  • Toppings: sliced avocado, chopped cilantro, sour cream, shredded cheddar, sliced jalapeños, lime wedges

Method
 

  1. Warm the pot. Heat the oil in a large pot or Dutch oven over medium heat until it shimmers.
  2. Sauté the aromatics. Add the onion and bell peppers. Cook 4–5 minutes, stirring, until they soften. Add the garlic and cook 30 seconds, just until fragrant.
  3. Brown the turkey. Add the ground turkey. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Don’t rush—browning builds flavor.
  4. Bloom the spices. Stir in chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and pepper. Cook 1 minute to toast the spices.
  5. Add tomato paste. Mix in the tomato paste and cook another minute. It should darken slightly and coat the meat and veggies.
  6. Build the base. Pour in the diced tomatoes and chicken broth. Stir well and bring to a gentle simmer.
  7. Vegetables in. Add the zucchini and riced cauliflower. Stir to combine. Adjust heat to maintain a steady simmer.
  8. Simmer and thicken. Let it simmer uncovered 15–20 minutes, stirring occasionally, until the vegetables are tender and the chili thickens. If it gets too thick, add a splash of broth; if too thin, keep simmering.
  9. Finish with acid. Stir in the apple cider vinegar. Taste and adjust salt, pepper, or heat as needed.
  10. Serve. Ladle into bowls and top with avocado, cilantro, sour cream, cheddar, and jalapeños. A squeeze of lime brightens everything.