Protein Turkey Chili Recipe
Gluten-Free, Low-Carb 350 Calories 30g Carbs 15g Fat 25g Protein
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Ingredients
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Chili Base
Seasonings & Thickener
Optional Toppings (divide per serving)
Method
Chili Base
- 1
Prep
Finely dice the onion and green bell pepper. Mince the garlic. Measure out tomato paste, chicken broth, diced tomatoes, and water.
- 2
Heat oil
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil and let it warm for 30 seconds.
- 3
- 4
Add garlic and tomato paste
Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize slightly — this deepens flavor.
- 5
Brown turkey
Increase heat to medium-high. Add the ground turkey, breaking it up with a spoon or spatula. Cook until no longer pink, about 6–8 minutes. Drain any excess fat if necessary, leaving about a tablespoon of juices for flavor.
- 6
Add tomatoes and liquids
Pour in the canned diced tomatoes (with juices), chicken broth, and 1 cup water. Stir to combine and bring mixture to a gentle simmer.
Seasonings & Thickener
- 7
Season
Add chili powder, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt, and red pepper flakes (if using). Stir thoroughly so spices are evenly distributed.
- 8
Simmer
Reduce heat to low and let the chili simmer uncovered for 20–25 minutes, stirring every 5 minutes to prevent sticking. This melds flavors and reduces liquid slightly.
- 9
Thicken
In a small bowl, whisk 1 teaspoon arrowroot starch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering chili and cook 2–3 minutes more until chili thickens slightly. Taste and adjust seasoning (add up to 1/2 teaspoon more salt or a pinch of sugar if tomatoes taste too acidic).
Finishing & Serving
- 10
Rest
Remove pot from heat and let chili rest 5 minutes to settle flavors.
- 11
Portion
Divide the chili into 4 equal bowls (each serving ≈ 1.5 cups).
- 12
Top (optional)
Garnish each bowl as desired with 1 tablespoon shredded cheddar, about 1 tablespoon plain Greek yogurt (or dollop), a sprinkle of sliced green onions, chopped cilantro, and a lime wedge to squeeze over before eating.