Keto Turkey and Bell Pepper Chili

This hearty and delicious Keto Turkey and Bell Pepper Chili is packed with bold flavors and nutritious ingredients. Perfect for a cozy dinner, it's low in carbs and high in protein, keeping you full and satisfied without compromising your keto goals.

Course Dinner

Cuisine American

Keyword Bell Pepper Chili, Healthy Chili, Keto Chili, Keto Dinner, Low Carb Turkey Chili

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 320kcal

Equipment

Large pot
Cutting board
Chef’s knife
Wooden spoon

Ingredients

2 tbsp olive oil
1 large onion, diced about 1 cup/150g
3 cloves garlic, minced
1 red bell pepper, diced about 1 cup/150g
1 yellow bell pepper, diced about 1 cup/150g
2 pounds ground turkey
1 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper optional, adjust to heat preference
1 can diced tomatoes, undrained 14.5 ounces/411g
1 can tomato paste 6 ounces/170g
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped for garnish optional
Shredded cheese for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Incorporate the diced red and yellow bell peppers into the pot and sauté for 3-4 minutes until they start to soften.
Crumble the ground turkey into the pot. Cook the turkey, stirring occasionally, until it is browned and no longer pink, about 10 minutes.
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper until the turkey and vegetables are well coated with the spices.
Pour in the diced tomatoes with their juice, tomato paste, and chicken broth. Stir to combine all the ingredients.
Bring the chili to a simmer and then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
After 20 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the chili. Adjust salt and pepper to taste.
Serve hot, garnished with chopped cilantro and shredded cheese if desired.

Notes

Feel free to customize the level of heat by adjusting the amount of cayenne pepper or adding chopped jalapeños.

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

This chili can be served over cauliflower rice for an extra serving of veggies while keeping it keto-friendly.

Nutrition