This No-Bean Low-Carb Keto Turkey Chili is comfort food at its best! An easy weeknight dinner that will please the whole crowd!
Chili season isn’t just about the food—it’s about the experience. Picture a cold night, a cozy blanket, and a steaming bowl of chili that doesn’t just fill you up—it also wraps you in warmth and comfort. This recipe is also perfect for batch cooking, because it freezes and reheats beautifully.
When it comes to chili, everyone has their take on what makes it the ultimate comfort food. This no-bean keto turkey chili is a fresh spin on a classic, ditching the beans to make it low-carb but keeping all the smoky, savory flavors we love. Historically, chili has been a dish of endless adaptability, originating in Texas and becoming a mostly blank canvas for adding regional flair and personal touches. This particular recipe plays up the lighter, leaner side of chili while still staying as hearty and satisfying as its more traditional cousins.
Is No-Bean Low-Carb Keto Turkey Chili Healthy?
This chili has a lot going for it in the nutrition department. Ground turkey offers a lean yet protein-packed base, while veggies like onions, red peppers, tomatoes, and celery add fiber, vitamins, and minerals. The spices add a lot of flavor, which means that those monitoring their sodium intake can omit the salt. If you’re looking for a dish that feels indulgent but supports balanced eating, this turkey chili might be just what you need. And because it skips the beans, it’s a good option for those watching their carb intake or avoiding legumes.
Ingredients That Add Bold Flavor
One of the standout elements in this recipe is the use of canned fire-roasted tomatoes. These aren’t your standard canned tomatoes; they’re charred before canning, which gives them a deeper, smoky flavor that elevates the dish without any extra effort. Combined with the paprika, cumin, and cayenne, they create a rich base that makes every bite of this chili burst with complex flavor.
Another pro tip is not to skip the bay leaves. While their flavor is subtle, they add a layer of aroma and depth that ties everything together. And yes, fresh parsley at the end may seem optional, but it provides a bright, fresh contrast to the chili’s smoky warmth. Trust me, these ingredients make all the difference.
How To Make Ahead And Store
This chili is perfect for meal prep! Once cooked, let it cool to room temperature before storing. It will keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or microwave, stirring occasionally.
Serving Suggestions
Whether it’s for a weeknight dinner, a cozy lunch, or meal prep, this no-bean low-carb keto turkey chili is a crowd-pleaser that’s as satisfying as it is versatile. A classic side, of course, is Cornbread With Creamed Corn. It also pairs wonderfully with oyster crackers that have been turned into Fire Crackers, some sweet and savory Candied Bacon Crackers, or a few Homemade Ritz Crackers.
Recipe
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 cup onion diced
- 1 large red pepper diced
- 1/2 cup celery thinly sliced
- 1 tablespoon fresh garlic minced
- 1 1/4 pounds 93% lean ground turkey
- 4 teaspoons chili powder
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1 can crushed tomatoes (14.5 ounces)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley chopped
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add the onion, pepper, celery, and garlic, and cook until they begin to soften, about 3 minutes.
- Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any remaining liquid.
- Add the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
- Add the fire-roasted tomatoes, crushed tomatoes, water, tomato paste, salt, and pepper, and stir until well combined. Then bring to a boil.
- Once boiling, stir in the bay leaves, turn the heat to medium-low, and cover the pan. Simmer for 30 minutes, stirring occasionally.
- Remove the bay leaves and stir in the parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This looks delicious! I’m currently in the process of making it now. Are you able to freeze leftovers?
Thank you, Sarah! I hope you enjoy it. Yes, you can freeze the leftovers.
Found this recipe looking for meals I could make that go with my new low-carb diet plan. It was so easy and SO flavorful. I feel like I’ve made other, way more intricate chili before that didn’t come out as good as this! The celery was new to me in chili too but trust it, it just adds depth and you don’t really taste chunks of celery (similar to onion). As long as you watch your tomato brands, this is a golden recipe going on favorites!
Thank you! So glad you enjoyed it!
Made this for the first time last night. Delicious!!!
Great! Glad you liked it Mark!
With NYC hitting a record low today, felt like the perfect time to try this recipe. Love it. Flavorful and easy. I replaced the red pepper with 2 carrots because I’m sensitive to bell pepper. I also added a little extra Cayenne cuz I like it spicy! YUM!
A spicy chili is the perfect dish to have when it is cold outside! So happy you enjoyed this one 🙂
What is the serving size,
Hi Lee, recipe serves 6 people using the ingredients measure we provided.
Can you crock pot this recipe.
I haven’t tried but it should work. Make sure to brown the turkey and sauté the vegetables before transferring everything to the crock pot. Then cook on low for 6-7 hours or on high for 3-4 hours.