Warm, comfy, and simmered in a blend of delicious spices... this low carb chili is the perfect dinner for a cold evening.

Ok, ok, I live in Miami; but it's almost 60 degrees outside and that's freezing for me. It's basically the one day of the year I get to wear boots and make something warm. For those of you who live in "the north", I hope this provides you with a toasty meal to keep you warm. You need it more than I do.

M.Y. Low-carb Mediterranean Meal Plan

This recipe conforms to the M.Y. Low-carb Mediterranean Meal Plan, a plan that I custom created for people without a gallbladder who want to follow a low-carb diet. This meal plan is not as strict as keto, but is still fairly low-carb and incorporates healthy fats into each balanced meal. For more information, click here.

This recipe makes 7 servings. It's perfect for a Sunday evening dinner. While the chili is simmering, you can boil some eggs and do other meal prep for the week. Then, you'll have leftover chili to eat during the week as well. Leftovers can be kept in a sealed container in the refrigerator for several days.

For more recipes on the M.Y. Low-carb Mediterranean Meal Plan, click here.

Suggested Appetizer

I recommend eating an appetizer before each main meal. The appetizer should be small and incorporate bitters. Make sure you eat your appetizer slowly and fully taste the bitters. I provide a suggestion below, but you can choose something else if you prefer.

For this dish, I recommend a spoonful of kimchi wrapped in a lettuce leaf as your appetizer. This is one of my favorites, as kimchi includes natural probiotics. Plus, kimchi is usually spicy, and it will get you in the mood for a warm spicy bowl of chili. Simply munch on your kimchi wrap while the chili is simmering.

Make It Keto

You could easily make this dish keto-friendly by omitting the beans (or not, depending on your daily goal for net carbs) and adding additional olive oil.

📖 Recipe

Low Carb Chili with Turkey & Beans

Warm, spicy, low-carb chili with minimal beans and lots of flavor.

5 from 1 vote

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Prep Time: 15

Cook Time: 45

Servings:

Ingredients

1 large onion (or 2 small onions)
2 cups bell pepper, chopped
7 cloves garlic
2 teaspoon salt
1 teaspoon black pepper
7 tablespoon olive oil
2 pounds ground turkey
7 cups beef broth (bone broth recommended)
1 cup canned diced tomatos
1 ¾ cup beans (kidney or navy)
10 cups spinach (or chopped kale)
2 teaspoon chili powder
½ teaspoon cumin
2 teaspoon oregano
¼ teaspoon psyllium husk powder (optional)
dash cayenne (optional)

Instructions

Chop the onion and bell pepper. Mince the garlic. Put them in a large pot with the olive oil, salt, and pepper. Sauté on medium-high heat for 10 minutes.
Move the veggies to the side of the pot and then add the ground turkey to the hot pot. Use a wooden spoon to break up the meat. Sear the meat for 5-8 minutes, or until brown on one side.
Add all remaining ingredients and bring to a boil. Then, reduce the heat to low and simmer for at least 20 minutes. Taste half way through and add additional spice if needed.

Nutrition

Nutrition Facts

Low Carb Chili with Turkey & Beans

Amount per Serving

Calories

368.2

% Daily Value*

Fat

17.7

Saturated Fat

2.9

Trans Fat

0.1

Polyunsaturated Fat

2.6

Monounsaturated Fat

11.2

Cholesterol

71.3

Sodium

1832.6

Potassium

1088.7

Carbohydrates

16.2

Fiber

5.6

Sugar

4.6

Net Carbs

10.6

Protein

38.1

Vitamin A

5607.4

112

Vitamin C

72.5

Calcium

111.7

Iron

4.2

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.

Low Carb Chili with Turkey & Beans