Slow Simmer Keto Turkey Chili lets lean ground turkey, fresh tomatoes, and a warm trio of chili powder, cumin, and thyme bubble away in a Dutch oven for two unhurried hours. That slow, covered simmer turns a humble pot into something deep and rich, with tender meat in every spoonful. At 4.8 g of net carbs per serving, it's a big-batch chili that fits the whole week.
There’s nothing quite like a comforting bowl of chili to warm you up from the inside out. This recipe swaps traditional beef for lean ground turkey, creating a lighter yet incredibly satisfying meal. By letting it simmer slowly on the stove, you’ll unlock a deep, rich flavor that tastes like it’s been cooking all day. It’s the perfect one-pot wonder for a cozy weeknight dinner or a weekend gathering, packed with wholesome ingredients and bold, smoky spices.
Ingredients
• 2 tbsp (30 ml) olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 jalapeño pepper, chopped
• 1 tsp dried thyme, crushed
• 2 tbsp (30 ml) red chili powder
• 1 tbsp ground cumin
• 2 pounds / 907 g (32 oz) lean ground turkey
• 2 cups fresh tomatoes, chopped finely
• 2 ounces / 57 g (2.01 oz) sugar-free tomato paste
• 2 cups homemade chicken broth
• 1 cup (240 ml) water
• Salt and ground black pepper, to taste
• 1 cup (240 ml) cheddar cheese, shredded
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing until they begin to soften, about 5–7 minutes.
2. Stir in the minced garlic, jalapeño, crushed thyme, chili powder, and cumin. Cook for about 1 minute more, until fragrant.
3. Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 4–5 minutes.
4. Stir in the finely chopped tomatoes and tomato paste, cooking for another 2 minutes to meld the flavors.
5. Pour in the chicken broth and water. Stir everything together and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for at least 2 hours. This slow simmer is key to developing a deep, rich flavor.
7. Season with salt and black pepper to your liking, then remove from the heat.
8. Serve hot, generously topped with shredded cheddar cheese.
Nutritional Information
• Nutrition
• (per serving)
• Calories: 234
• Net Carbs: 4.8 g (0.17 oz)
• Total Fat: 12.6 g
• Saturated Fat: 3.2 g
• Cholesterol: 81 mg
• Sodium: 328 mg
• Total Carbs: 6.9 g (0.24 oz)
• Fiber: 2.1 g
• Sugar: 3.2 g
• Protein: 24.9 g
Pro Tips
• For a richer flavor, ensure the turkey is well-browned before adding liquids. Don’t be afraid to let it get some color in the pot.
• Don’t rush the simmer! The 2-hour cooking time is essential for tenderizing the turkey and allowing the spices to fully bloom and deepen.
• This chili is even better the next day! Make it a day in advance to let the flavors meld together in the refrigerator overnight.
• Elevate your chili bowl with extra toppings like a dollop of sour cream, fresh cilantro, or sliced avocado for a creamy contrast.
FAQ
Q: Can I add beans to this turkey chili
A: Yes, absolutely. To add beans, stir in one 15-ounce can of rinsed and drained kidney, pinto, or black beans during the last 30 minutes of the simmering time.
Q: How can I make this chili in a slow cooker
A: To adapt this for a slow cooker, first brown the turkey, onion, and peppers on the stovetop as directed. Then, transfer everything to the slow cooker, add the liquids, and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this turkey chili spicy
A: This chili has a mild to medium spice level from the jalapeño and chili powder. For less heat, remove the seeds from the jalapeño or omit it entirely. For more spice, add a pinch of cayenne pepper or an extra jalapeño.
Q: How long can I store leftover chili
A: You can store leftover turkey chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it often tastes even better the next day.
Pro Tips
- Brown the turkey well before adding any liquids — don't be afraid to let it get real color in the pot, since that browning is where the deep flavor starts.
- Don't rush the simmer. The full 2 hours covered on low heat tenderizes the turkey and lets the spices bloom and deepen.
- This chili is even better the next day. Make it a day in advance and let the flavors meld together in the refrigerator overnight.
- The recipe uses sugar-free tomato paste, which is what keeps each serving at just 4.8 g of net carbs — regular paste would add unnecessary sugar.
- Serve the bowls hot and generously topped with shredded cheddar, plus sour cream, fresh cilantro, or sliced avocado for a creamy contrast.
Frequently Asked Questions
Can I make Slow Simmer Keto Turkey Chili ahead of time?
Yes — and you should. The chili tastes even better the next day after the flavors meld overnight in the fridge, so it's a perfect make-ahead meal.
Is this turkey chili keto-friendly?
Definitely: each of the 8 servings has about 4.8 g of net carbs (6.9 g total, 2.1 g fiber) with 24.9 g of protein. The sugar-free tomato paste is key to keeping the count low.
How long does the chili keep?
It stores in the fridge for 4-5 days and also freezes well in portions for a couple of months. Thaw overnight and rewarm gently on the stovetop.
How spicy is this chili?
The heat comes from one chopped jalapeño plus 2 tablespoons of red chili powder. Seed the jalapeño first if you want a milder pot.
Recipe card below.
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Slow Simmer Keto Turkey Chili
Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and bell pepper, sautéing until they begin to soften, about 5–7 minutes.
- Stir in the minced garlic, jalapeño, crushed thyme, chili powder, and cumin.
- Cook for about 1 minute more, until fragrant.
- Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 4–5 minutes.
- Stir in the finely chopped tomatoes and tomato paste, cooking for another 2 minutes to meld the flavors.
- Pour in the chicken broth and water.
- Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for at least 2 hours. This slow simmer is key to developing a deep, rich flavor.
- Season with salt and black pepper to your liking, then remove from the heat.
- Serve hot, generously topped with shredded cheddar cheese.
- Don't rush the simmer! The 2-hour cooking time is essential for tenderizing the turkey and allowing the spices to fully bloom and deepen.
