Healthy Low Carb Turkey Chili Recipe (2024)

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Ingredients, Notes & Substitutions

Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

• 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.

How To Make Healthy Low-Carb Turkey Chili Step-by-Step

Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

Healthy Turkey Chili Crockpot Version

This recipe can be easily made in the slow cooker! In my opinion, there is nothing better than homemade chili simmering in the slow cooker all day…especially in the fall or winter! To make this recipe in the slow cooker, follow these steps:

1. Brown the meat. Nowadays, many slow cookers have the browning feature; if yours hasn’t, just brown the meat over the stovetop in a skillet.
2. Add the Veggies. Add onions, peppers, and garlic, and sauté for about 3 more minutes.
3. Transfer to the Slow Cooker. Place the browned turkey and veggies in the slow cooker and add diced tomatoes, tomato sauce, chili powder, sweet potatoes, and broth; mix until well combined.
4. Slow Cook. Cook on high for 3-4 hours or on low for 6-8 hours.

Serving Ideas

If you are looking for a low-carb and low-calorie option, I highly recommend Quest Protein Chips or low-carb tortillas. If carbs aren’t your main concern, try myBEST Eggless Cornbreadrecipe.You can also serve the chili over a bed of cilantro lime cauliflower rice.

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

Storing & Freezing Instructions

I usually double or triple my chili recipe so I can store the rest for days I don’t want, or I’m too busy to cook.

• 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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