Best Ground Turkey Chili Recipe
You're going to love this recipe for no-bean turkey chili. It has all the hearty textures and flavors of regular chili, but it is low-carb and paleo-approved.
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Ingredients
- 1 ½ pounds ground turkey
- 2 cloves garlic, chopped
- 2 tablespoons oil
- 1 ½ cups onion, diced, about 1 large onion
- ½ cup chopped celery, about 1 stalk
- 1 ½ cups carrots, peeled and diced, about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- 4 cups zucchinis, diced, about 2–3 medium zucchinis
- 15- ounce can tomato puree or tomato sauce
- 15- ounce can diced tomatoes
Instructions
Brown the meat:
- In a large Dutch oven, brown the turkey meat with the garlic over medium-high heat for 5 to 6 minutes or until browned. Remove the meat from the pot and set it aside in a large bowl.
Cook the chili:
- Add the oil to the pot and heat over medium-high heat. Add the onions, celery, carrots, and seasonings to the pot and cook for 3 minutes before adding the zucchini. Cook the veggies for an additional 4 minutes or until the onions are translucent and the veggies tender.
- Add the cooked turkey, tomato sauce, and diced tomatoes to the veggies, and stir to combine. Bring the chili to a boil before reducing the heat and simmering for 20 minutes.
Serve:
- Serve with all your favorite chili toppings.
Nutrition
Serving: 1 bowl | Calories: 222kcal | Carbohydrates: 14g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 739mg | Potassium: 787mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5117IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 3mg
