This is the chili I make on a weeknight when I want something hearty on the table fast and do not want a long ingredient list. This keto turkey chili leans on canned tomatoes and ground turkey instead of a long simmer.
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I use Rotel tomatoes with chilis here instead of building the spice from scratch. It does most of the flavor work in one can, which cuts real time off the recipe.
This is the budget-friendly chili in my rotation, and it holds up well for a week of lunches.
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Chef Jenn’s Take on Turkey Chili
Most turkey chili recipes taste thin next to a beef version, because ground turkey does not carry the same fat or the same depth on its own. The fix is not more meat, it is building flavor somewhere else.
Rotel tomatoes with chilis do a lot of that work here. One can gives you tomato, chili heat, and acidity all at once, which is faster than building that same flavor from scratch with separate spices and canned plain tomatoes. I still add my own chili powder and cumin on top, but the Rotel is doing the heavy lifting. Fresh chili powder makes a real difference too, since the stuff sitting in your cabinet for a year loses a lot of its punch.
The other thing I will say plainly: this chili tastes better on day two. The spices need time to actually settle into the turkey instead of just sitting on top of it, so if you can make it ahead, do.
What You’ll Love About Turkey Chili
- It comes together in about 40 minutes with one can of tomatoes doing most of the flavor work.
- It tastes even better as leftovers, which makes it an easy one to batch for a week of lunches.
- It skips beans entirely without leaving the bowl feeling empty, since the ground turkey and vegetables carry the texture.
Ingredients
- Avocado oil or olive oil – For browning the turkey. Any neutral cooking oil works.
- Ground turkey (aka turkey mince) – I use lean ground turkey. Ground chicken or pork work in its place if that’s what you have.
- Onion
- Garlic
- Celery
- Chili powder – check out my recipe for chili powder for MAXIMUM flavor!
- Dried cumin
- Dried oregano
- Canned Rotel tomatoes with chilis
- Chicken broth
- Bell peppers
How To Make Easy Turkey Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large pot, Dutch oven or skillet, heat the avocado oil over medium heat then add the ground turkey. Brown the ground turkey until all the pink has gone, then add the onion, garlic, and celery. Continue to cook over medium heat until the onions are translucent.
Add the chili powder, dried cumin, and dried oregano. Mix it in well and cook for an additional minute or until fragrant. Add the cans of Rotel diced tomatoes with chilis (mild or hot, it’s your choice) and chicken stock. Stir in well then pop a lid on the chili, turn the heat down to low, and simmer for about 20-30 minutes.
Remove the lid and add the diced bell peppers. Cook at a simmer for an additional 3-4 minutes until the bell peppers are tender.
Season with salt and pepper and enjoy your low carb keto turkey chili!
Make It A Meal
I put a bread-style side on the table with this one, since the chili itself has no bread or crackers built in. My Crispy Keto Chaffle works well for that.
For something fresh to balance the richness, I also serve it with my Keto Greek Salad.
Storage
Store in an airtight container in the fridge for 3 to 4 days. The flavor actually improves by day two as the spices settle into the turkey. This freezes well in individual portions. Thaw overnight in the fridge before reheating on the stove.
Frequently Asked Questions
Quite possibly! There could be other hidden carbs in the recipe or the onion, garlic, and other veggies can drive up the carb count. This recipe for keto turkey chili is totally keto!
With just 3 net carbs per serving, this is a hearty turkey chili that’s also totally keto!
You can keep low carb turkey chilli in the fridge for 3-4 days. To keep it longer than that, pop it into the freezer.
Add Preferred SourceKeto Turkey Chili
Ingredients
- 1 tablespoon avocado oil
- 2 pounds lean ground turkey
- 1 cup diced onion
- 1 cup diced celery
- 1 clove garlic minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 10 ounce cans Rotel tomatoes with chilis
- 1 cup chicken broth
- 1/2 cup diced green bell pepper
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- In a large pot or skillet with a fitted lid, heat the avocado oil over medium heat then add the ground turkey.
- Brown the ground turkey until all the pink has gone, then add the onion, garlic, and celery. Continue to cook over medium heat until the onions are translucent, about 5 minutes.
- Add the chili powder, dried cumin, and dried oregano. Mix it in well and cook for an additional minute or until fragrant.
- Add the cans of Rotel tomatoes with chilis (mild or hot, it's your choice) and chicken stock. Stir in well then pop a lid on the chili, turn the heat down to low, and simmer for about 20-30 minutes.
- Remove the lid and add the diced bell peppers. Cook at a simmer for an additional 3-4 minutes until the bell peppers are tender.
- Season with salt and pepper and enjoy!
Notes
- shredded cheese
- sour cream
- avocado
- jalapenos
- toasted and chopped low carb tortillas
- cilantro
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
As always I can count on you for healthy delicious recipes!
This is so comforting and delicious!! A family favorite!
Delicious! And thanks for the tip on freezing the chili!
I’m bookmarking this turkey recipe so I know what to make on Boxing day with all the leftover turkey!
Yum! I love a good chili recipe! Thank you!
Thank you, Chef Jenn for another great tasting recipe. You never disappoint!!
I cut up and bake Mission low carb tortillas (baste with olive oil or butter and salt) to make low carb tortilla chips with which I use to scoop the turkey chili. It is so good!
Great idea! I bet that’s so tasty! Thanks for coming by to share that tip! ~Jenn
I don’t see the bell peppers listed in the ingredients. How much goes into this recipe? Thanks.
Oops, apologies! I’ve fixed the recipe to show 1/2 cup of diced green bell peppers. ~Jenn
I made the home made chili powder mix you suggested but could not figure out how much to add to the recipe? Halp!
Oh no! You must not have seen the recipe card at the bottom where it suggests using 3 tbsp of chili powder for the recipe. ~Jenn
I love this recipe and have made it several times – can you make it in a crockpot after browning the turkey?
For sure! I haven’t personally done it but it wouldn’t take more than a few hours on low. Ground turkey doesn’t need to cook all day like stew beef. Thanks for coming back to comment! ~Jenn