Keto Crockpot Turkey Chili
This Keto Crockpot Turkey Chili is a comforting, flavorful, and easy-to-make dish that’s perfect for those on a low-carb or ketogenic diet. Made with lean ground turkey, fresh vegetables, and aromatic spices, this chili is hearty, satisfying, and packed with protein while keeping the carbs low. Plus, the Crockpot does most of the work, making it a great option for meal prep or busy days when you need a delicious and nutritious meal with minimal effort.
Equipment
- 1 Crockpot (6-quart size or larger)
- 1 Skillet (for browning turkey)
- 1 Cutting board – for chopping vegetables
- 1 Knife (for chopping vegetables)
- 1 wooden spoon for stirring
- 1 Can opener (for opening tomatoes)
Ingredients
- 1 lb Ground turkey lean
- 2 Bell peppers chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 cans 14.5 oz Diced tomatoes (no added sugar)
- 1 cup Bone broth or chicken broth
- 1 cup Zucchini chopped, optional
- 1 tbsp Olive oil for sautéing, optional
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Optional toppings: Sour cream shredded cheese, avocado
Instructions
- Prepare the Turkey: Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up into small pieces. Cook until browned and fully cooked through (about 5-7 minutes). Transfer the turkey into the Crockpot.
- Chop the Vegetables: While the turkey is cooking, chop the bell peppers, onion, and zucchini (if using). Mince the garlic.
- Add Ingredients to the Crockpot: Add the chopped vegetables, garlic, diced tomatoes (with juices), and bone broth into the Crockpot with the browned turkey. Stir to combine.
- Season the Chili: Sprinkle in the chili powder, cumin, oregano, salt, and pepper. Stir well to ensure the spices are evenly distributed.
- Slow Cook: Set the Crockpot to low and cook for 6-8 hours or on high for 3-4 hours. Stir occasionally, if possible.
- Serve: Once the chili is done cooking, taste and adjust seasoning if needed. Serve hot with optional toppings like sour cream, shredded cheese, or avocado.
Notes
- Freezing Tip: This chili freezes well. Store leftover chili in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Spicy Option: If you like a spicier chili, add a diced jalapeño or a pinch of cayenne pepper when adding the spices.
- Thicker Chili: If you prefer a thicker chili, blend a portion of the chili with an immersion blender or mash some of the vegetables after cooking.
- Toppings: For added creaminess and flavor, top the chili with sour cream, shredded cheese, or sliced avocado. You can also add fresh cilantro for a pop of freshness.