Keto Beanless Turkey Chili – Hearty, Comforting, and Low-Carb
This is the kind of chili you make when you want something warm, bold, and satisfying without the heavy carbs. It’s got all the flavor you expect—deep spices, rich tomato, and a hearty texture—without the beans. Ground turkey keeps it lighter, while veggies and spices bring the punch.
Whether you’re on keto or just want a cozy bowl that won’t weigh you down, this recipe delivers. It’s simple to make, great for meal prep, and the leftovers taste even better the next day.
Keto Beanless Turkey Chili - Hearty, Comforting, and Low-Carb
Ingredients
Method
- Warm the pot: Heat the avocado oil in a heavy-bottomed pot over medium heat.A Dutch oven works best for even cooking and simmering.
- Sauté the aromatics: Add the onion, red bell pepper, and jalapeño. Cook 5–6 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
- Brown the turkey: Push the vegetables to the edges.Add the ground turkey to the center and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Season with salt and pepper.
- Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne.Cook 1 minute to wake up the spices. This step adds big flavor.
- Build the body: Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the fire-roasted tomatoes, crushed tomatoes, and broth.Stir well.
- Add depth: Stir in cinnamon or cocoa if using. Bring the chili to a gentle simmer.
- Simmer low and slow: Reduce heat to low, partially cover, and simmer 25–35 minutes. Stir occasionally.The chili will thicken and the flavors will round out.
- Finish and balance: Taste and adjust salt and pepper. Stir in apple cider vinegar or a squeeze of lime to brighten the whole pot.
- Serve: Ladle into bowls and top with avocado, cheese, sour cream, cilantro, or scallions. Keep it keto by choosing low-carb toppings.
Why This Recipe Works
This chili is built on layers of flavor instead of beans. Sautéed onions, peppers, and garlic create a savory base.
Tomato paste and fire-roasted tomatoes add depth, while a touch of cocoa powder rounds everything out. Ground turkey takes on the spices beautifully and stays tender when simmered gently. With a few smart swaps, you get the comfort of chili with a keto-friendly profile.
What You’ll Need
- 2 pounds ground turkey (93% lean is ideal for flavor and moisture)
- 2 tablespoons avocado oil or olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 cup crushed tomatoes (no sugar added)
- 1 cup beef or chicken broth (low sodium)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon or 1 teaspoon unsweetened cocoa powder (optional, for depth)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 tablespoon apple cider vinegar or lime juice (to finish)
- Optional toppings: sliced avocado, shredded cheddar, sour cream, chopped cilantro, scallions
How to Make It
- Warm the pot: Heat the avocado oil in a heavy-bottomed pot over medium heat.A Dutch oven works best for even cooking and simmering.
- Sauté the aromatics: Add the onion, red bell pepper, and jalapeño. Cook 5–6 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
- Brown the turkey: Push the vegetables to the edges.Add the ground turkey to the center and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Season with salt and pepper.
- Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne.Cook 1 minute to wake up the spices. This step adds big flavor.
- Build the body: Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the fire-roasted tomatoes, crushed tomatoes, and broth.Stir well.
- Add depth: Stir in cinnamon or cocoa if using. Bring the chili to a gentle simmer.
- Simmer low and slow: Reduce heat to low, partially cover, and simmer 25–35 minutes. Stir occasionally.The chili will thicken and the flavors will round out.
- Finish and balance: Taste and adjust salt and pepper. Stir in apple cider vinegar or a squeeze of lime to brighten the whole pot.
- Serve: Ladle into bowls and top with avocado, cheese, sour cream, cilantro, or scallions. Keep it keto by choosing low-carb toppings.
Keeping It Fresh
Let the chili cool to room temperature before storing to avoid condensation.
Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months. Reheat gently on the stove over medium-low heat, adding a splash of broth if it’s too thick.
The flavors develop even more by day two, so it’s great for meal prep.
Why This is Good for You
- Low in carbs, high in satisfaction: Skipping beans keeps carbs down without sacrificing texture or flavor.
- Lean protein: Ground turkey delivers protein to keep you full and support muscle maintenance.
- Nutrient-dense veggies: Onions and peppers add fiber, vitamin C, and antioxidants.
- Healthy fats: Avocado oil and toppings like avocado or cheese help with satiety and flavor on a keto plan.
- Customizable heat: Spices like jalapeño and cayenne can support metabolism and make eating more exciting without extra carbs.
What Not to Do
- Don’t rush the simmer: The chili needs time for the spices to meld and the sauce to thicken. Short simmering equals flat flavor.
- Don’t skip blooming the spices: Adding spices directly to liquid mutes them. Cooking them briefly in fat unlocks their aroma.
- Don’t use sweetened tomatoes: Check labels.Added sugar bumps up carbs and can make the chili taste off.
- Don’t go ultra-lean on turkey: Extra-lean meat can turn dry and crumbly. A little fat equals better texture.
- Don’t forget acidity at the end: A splash of vinegar or lime brightens and balances the richness.
Alternatives
- Protein swaps: Use ground beef, bison, or chicken. If using very lean meat, add 1–2 tablespoons more oil.
- Vegetable boosts: Stir in diced zucchini, cauliflower rice, or chopped mushrooms for more volume with minimal carbs.
- Spice profile twists: Add chipotle in adobo for smoky heat, or a pinch of coriander and ancho chili powder for warmth.
- Thicker texture: Simmer uncovered for the last 10 minutes, or mash a small portion of the chili against the pot to thicken.
- Nightshade-sensitive version: Use pumpkin puree and bone broth as the base, and season with cumin, coriander, and cinnamon; skip tomatoes and peppers.
- Dairy-free toppings: Try avocado, chopped cilantro, or a dollop of unsweetened coconut yogurt.
FAQ
Is this chili truly keto?
Yes.
Without beans and with no added sugar, this chili is low in net carbs. Check your tomatoes and broth for hidden sugars, and keep toppings keto-friendly to stay on track.
Can I make it in a slow cooker?
Yes. Brown the turkey and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker.
Cook on Low for 6–7 hours or High for 3–4 hours. Finish with vinegar or lime before serving.
How spicy is it?
It’s medium by default. Skip the jalapeño and cayenne for mild heat, or add extra jalapeño, cayenne, or a chopped chipotle pepper for more kick.
Can I make it ahead?
Absolutely.
Chili tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently and add a splash of broth if needed.
What can I serve with it?
Try cauliflower rice, a simple green salad, roasted broccoli, or keto cornbread alternatives made with almond flour.
Avocado slices or a dollop of sour cream make great toppings.
How do I thicken it without flour or beans?
Simmer uncovered to reduce, stir in a spoonful of tomato paste, or mash some of the turkey and veggies against the side of the pot. All keep it keto-friendly.
Can I use frozen ground turkey?
Yes, but thaw it first in the fridge overnight for even cooking. If you must cook from frozen, brown in batches and expect a few extra minutes to evaporate moisture.
What if I only have regular diced tomatoes?
Use them.
Add a pinch more smoked paprika or a dash of liquid smoke to mimic the fire-roasted flavor.
Final Thoughts
This Keto Beanless Turkey Chili brings comfort food vibes without the carb crash. It’s simple to make, easy to customize, and built to feed you well all week. Keep the spice level where you like it, finish with a bright splash of acid, and don’t skimp on the toppings.
With a pot of this on the stove, you’ve got a hearty, low-carb meal ready for busy nights or relaxed weekends alike.
