Keto Turkey Chili

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This keto turkey chili is absolutely delicious. It’s perfect for a cold, rainy day.

Prep Time15

Cook Time45

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings: cups

Calories: 362.1kcal

Author: Taffiny Elrod

Ingredients

1 Tbsp. avocado oil
1/2 cup diced yellow onion 2 oz.
1 cup diced red bell pepper 4 oz.
1 jalapeño pepper minced (optional)
6 cloves garlic minced
20 oz. ground turkey
2 Tbsp. mild chili powder
1 Tbsp. garlic powder
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chipotle powder
3 cups low-sodium chicken stock divided
1 cup tomato passata or unseasoned tomato sauce
1 15 oz. can black soybeans drained and rinsed*
1 serving Spicy Taco Soup Keto Chow

Instructions

In a large soup pot, heat avocado oil, then add onion and peppers. Cook until they start to release juice and smell fragrant.
Add garlic and cook for another two to three minutes, until the garlic starts to brown.
Stir in the ground turkey to the vegetables and cook until it begins to brown.
Stir in the chili powder, garlic powder, salt, black pepper, cumin, paprika, and chipotle powder with the turkey and vegetables.
Add 2 cups of chicken stock and tomato passata and stir.
Cover the pot and allow it to simmer, stirring occasionally for 30 minutes.
Add the soybeans and the Keto Chow. Mix in remaining chicken stock.
Cook until the chili looks glossy and thickened, five to ten minutes.

Notes

*Can also substitute with dried beans, which would need to be covered and soaked for 6-8 hours and cooked at a simmer for 6-8 hours. Drain when squishy.

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