Easy Keto Turkey Chili

Finding a hearty, satisfying dinner that’s both keto-friendly and appealing to the whole family can feel like an impossible task. After all, most comfort food recipes rely heavily on beans, pasta, or other carb-heavy ingredients that just don’t fit into a low-carb lifestyle, and things get even trickier when you’re trying to please picky eaters at the table.

Luckily, this keto turkey chili checks all the boxes: it’s packed with flavor and protein, simple enough for a weeknight dinner, and completely adaptable to your preferred spice level and toppings.

What Kind of Turkey Should I Use?

For this keto chili, you’ll want to use ground turkey mince, and you have a couple of options to choose from. Regular ground turkey (which is a mix of dark and white meat) works great and gives you more flavor and moisture, while ground turkey breast is leaner but can be a bit drier. I’d recommend going with the regular ground turkey since chili benefits from that extra bit of fat to keep everything juicy and flavorful. If you can only find turkey breast or want to keep it extra lean, just make sure not to overcook it so it doesn’t get too dry.

Options for Substitutions

This keto chili is pretty forgiving when it comes to swaps, so here are some options if you need to work with what you’ve got:

• Turkey mince: Ground chicken, beef, or pork all work great here. If using beef, go for 85% lean to keep it from getting too greasy. The cooking time stays the same.
• Red bell pepper: Any color bell pepper works fine – green, yellow, or orange. You could even use poblano peppers for a bit more kick.
• Cilantro powder: If you don’t have cilantro powder (also called coriander powder), ground cumin makes a decent substitute, though the flavor will be slightly different. Use about 3/4 teaspoon.
• Coconut aminos: Soy sauce or tamari work just as well if you’re not strictly paleo. Use the same amount.
• Balsamic vinegar: Apple cider vinegar or red wine vinegar can step in here. They’ll give you that tangy brightness the chili needs.
• Fresh cilantro: Not a cilantro fan? Fresh parsley or chopped green onions make good toppings instead.
• Sour cream: Greek yogurt or dairy-free coconut cream work well as alternatives, keeping it creamy and keto-friendly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is cooking the ground turkey on high heat and constantly stirring it, which creates a mushy texture – instead, let it brown undisturbed for a few minutes to develop flavor and keep some texture.

Another common error is adding all the liquid at once and not letting the chili simmer long enough, so make sure to let it bubble gently for at least 20-30 minutes to allow the flavors to blend and the sauce to thicken properly.

Since turkey is leaner than beef, it can dry out quickly, so avoid overcooking the meat in the initial browning stage and consider adding the stock gradually to maintain moisture throughout cooking.

Finally, don’t skip the balsamic vinegar and coconut aminos at the end – these ingredients add depth and balance the acidity of the tomatoes, making your chili taste like it’s been simmering all day.

What to Serve With Keto Turkey Chili?

Since this chili is already keto-friendly, I love serving it with low-carb sides that keep things in line with that lifestyle. A simple cauliflower rice makes a great base for soaking up all that flavorful broth, or you can go with some crispy cheese crisps for scooping if you’re craving that crunch factor. If you’re not strictly keto, cornbread or tortilla chips are always crowd-pleasers alongside a hearty bowl of chili. Don’t forget to set out extra toppings like shredded cheese, jalapeños, and chopped green onions so everyone can customize their bowl just the way they like it.

Storage Instructions

Store: This turkey chili actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. Just wait to add the fresh toppings like avocado, sour cream, and cilantro until you’re ready to eat.

Freeze: Chili is one of those meals that’s perfect for freezing. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm the chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 1-2 minute intervals, stirring in between. Add a splash of stock or water if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 65-75 g
• Fat: 40-50 g
• Carbohydrates: 65-75 g

Ingredients

For the chilli:

• 1 tsp ground cumin (freshly ground preferred)
• 1 tsp coconut aminos
• 1/2 tsp salt
• 2 tbsp tomato puree
• 2 celery stalks (chopped into 1/4-inch pieces)
• 1.25 tsp cilantro powder
• 2 garlic cloves (minced fresh for best flavor)
• 1.1 lb ground turkey (93% lean preferred)
• 1/4 tsp cracked black pepper
• 1 cup chicken stock
• 14 oz canned diced tomatoes (I use San Marzano)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1/4 tsp mild chili powder (optional, adds depth)
• 1 tsp red chili powder
• 1 tbsp olive oil (or avocado oil for neutral flavor)
• 1 tbsp balsamic vinegar (adds richness)
• 1 small yellow onion (diced into 1/4-inch pieces)

For Toppings (optional):

• lime wedges (for brightness)
• 1/2 bunch fresh cilantro (chopped, for garnish)
• 1 avocado (sliced just before serving)
• 2 tbsp sour cream (optional but recommended for creaminess)

Step 1: Prepare Your Mise en Place

• 1 small yellow onion
• 1 red bell pepper
• 2 celery stalks
• 2 garlic cloves
• 1 tsp ground cumin
• 1.25 tsp cilantro powder
• 1 tsp red chili powder
• 1/4 tsp mild chili powder
• 1/2 tsp salt
• 1/4 tsp cracked black pepper

Dice the yellow onion and red bell pepper into 1/2-inch pieces, chop the celery stalks into 1/4-inch pieces, and mince the fresh garlic cloves.

Measure out all your spices (ground cumin, cilantro powder, red chili powder, mild chili powder, salt, and cracked black pepper) into a small bowl so they’re ready to add quickly.

I like to combine my dry spices ahead of time so I can add them all at once—this prevents any from scorching while others are still going in.

Step 2: Brown the Turkey Base

• 1 tbsp olive oil
• 1 small yellow onion
• 1.1 lb ground turkey

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Once shimmering, add the diced onion and cook for about 3 minutes, stirring occasionally, until it becomes translucent and starts to soften.

Add the ground turkey and cook for 3-4 minutes, breaking it apart with a spoon as it cooks, until the turkey is no longer pink and begins to brown lightly.

This initial browning builds a flavorful foundation for your chili.

Step 3: Build the Flavor Base with Aromatics and Spices

• 1 red bell pepper
• 2 celery stalks
• 2 garlic cloves
• combined dry spice mixture from Step 1

Add the diced red bell pepper, celery, minced garlic, and the combined dry spice mixture from Step 1 to the pot.

Stir everything together and cook for about 3 minutes, stirring frequently, until the vegetables begin to soften and the spices become fragrant.

This brief cooking time allows the cumin and chili powders to bloom in the fat, releasing their essential oils and deepening the overall flavor complexity of the chili.

Step 4: Deglaze and Build the Sauce

• 14 oz canned diced tomatoes
• 2 tbsp tomato puree
• 1 cup chicken stock
• 1 tbsp balsamic vinegar
• 1 tsp coconut aminos

Pour in the canned diced tomatoes (with their juice), tomato puree, chicken stock, balsamic vinegar, and coconut aminos.

Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pot—these bits carry concentrated flavor.

Taste the chili and adjust seasoning with additional salt and pepper as needed.

I find that a pinch more salt at this stage helps bring out the depth of the spices and tomatoes.

Step 5: Simmer and Meld the Flavors

Reduce heat to medium-low, cover the pot with a lid, and simmer for 30 minutes, stirring occasionally.

The gentle heat allows the flavors to meld together while the liquid reduces slightly and thickens.

During the last few minutes of simmering, prepare your garnishes: slice the avocado just before serving (to prevent browning), chop the fresh cilantro, and cut lime wedges.

This timing ensures everything is fresh and ready to serve.

Step 6: Taste, Adjust, and Serve

• 1 avocado
• 2 tbsp sour cream
• 1/2 bunch fresh cilantro
• lime wedges

Taste the chili after simmering and adjust seasoning one final time if needed.

Ladle the chili into bowls and top each serving with sliced avocado, a dollop of sour cream (if using), fresh cilantro, and a squeeze of lime juice.

The brightness of the lime and cilantro, richness of the avocado, and creaminess of the sour cream create a balanced, satisfying finishing touch to this warming keto-friendly chili.

Easy Keto Turkey Chili

Delicious Easy Keto Turkey Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the chilli:

• 1 tsp ground cumin (freshly ground preferred)
• 1 tsp coconut aminos
• 1/2 tsp salt
• 2 tbsp tomato puree
• 2 celery stalks (chopped into 1/4-inch pieces)
• 1.25 tsp cilantro powder
• 2 garlic cloves (minced fresh for best flavor)
• 1.1 lb ground turkey (93% lean preferred)
• 1/4 tsp cracked black pepper
• 1 cup chicken stock
• 14 oz canned diced tomatoes (I use San Marzano)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1/4 tsp mild chili powder (optional, adds depth)
• 1 tsp red chili powder
• 1 tbsp olive oil (or avocado oil for neutral flavor)
• 1 tbsp balsamic vinegar (adds richness)
• 1 small yellow onion (diced into 1/4-inch pieces)

For Toppings (optional):

• lime wedges (for brightness)
• 1/2 bunch fresh cilantro (chopped, for garnish)
• 1 avocado (sliced just before serving)
• 2 tbsp sour cream (optional but recommended for creaminess)

Instructions

 

• Dice the yellow onion and red bell pepper into 1/2-inch pieces, chop the celery stalks into 1/4-inch pieces, and mince the fresh garlic cloves. Measure out all your spices (ground cumin, cilantro powder, red chili powder, mild chili powder, salt, and cracked black pepper) into a small bowl so they're ready to add quickly. I like to combine my dry spices ahead of time so I can add them all at once—this prevents any from scorching while others are still going in.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the diced onion and cook for about 3 minutes, stirring occasionally, until it becomes translucent and starts to soften. Add the ground turkey and cook for 3-4 minutes, breaking it apart with a spoon as it cooks, until the turkey is no longer pink and begins to brown lightly. This initial browning builds a flavorful foundation for your chili.
• Add the diced red bell pepper, celery, minced garlic, and the combined dry spice mixture from Step 1 to the pot. Stir everything together and cook for about 3 minutes, stirring frequently, until the vegetables begin to soften and the spices become fragrant. This brief cooking time allows the cumin and chili powders to bloom in the fat, releasing their essential oils and deepening the overall flavor complexity of the chili.
• Pour in the canned diced tomatoes (with their juice), tomato puree, chicken stock, balsamic vinegar, and coconut aminos. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pot—these bits carry concentrated flavor. Taste the chili and adjust seasoning with additional salt and pepper as needed. I find that a pinch more salt at this stage helps bring out the depth of the spices and tomatoes.
• Reduce heat to medium-low, cover the pot with a lid, and simmer for 30 minutes, stirring occasionally. The gentle heat allows the flavors to meld together while the liquid reduces slightly and thickens. During the last few minutes of simmering, prepare your garnishes: slice the avocado just before serving (to prevent browning), chop the fresh cilantro, and cut lime wedges. This timing ensures everything is fresh and ready to serve.
• Taste the chili after simmering and adjust seasoning one final time if needed. Ladle the chili into bowls and top each serving with sliced avocado, a dollop of sour cream (if using), fresh cilantro, and a squeeze of lime juice. The brightness of the lime and cilantro, richness of the avocado, and creaminess of the sour cream create a balanced, satisfying finishing touch to this warming keto-friendly chili.