Each week Tim and I plan a healthy date night, take one of our favourite comfort food recipes and put a lighter, cleaner, gluten free and dairy free #JennyApproved spin on it. And I don’t know about you, but I am definitely craving healthy comfort food right now!
We always make a big serving of this healthy turkey chili recipe as it is great for leftovers the next day. It is one of the top rated recipes from my Lean and Clean Program as you can keep it low carb by serving with cauliflower rice, or make it more family friendly by serving with sweet potato wedges or a side of beans and/or rice.
Low Carb Turkey Chili
(makes 2-3 servings)
- 2lb ground turkey
- 2 zucchini, diced
- 2 bell pepper, diced
- 4 stalks celery, sliced
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, diced
- 1 x 28oz can chopped tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon cacao powder
- 1 cup bone broth
- 1 teaspoon Himalayan salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 3 tablespoons avocado oil
Gently heat the avocado oil and the garlic, onions, peppers, carrots and celery for 5 to 7 minutes or until soft. Add the turkey and cook until browned, stirring often to break up the meat. If you are using an Instant Pot you can use the Sauté setting for this step.
Once the meat is browned, add the remainder of the ingredients and stir well.
Bring to the boil, reduce heat and then simmer uncovered for around 3 hours. If using an Instant Pot use the Manual setting for 25 minutes (and then leave as long as you wish, the longer the better) or if using a Slow Cooker cook for 4 hours on High, or 6-12 hours on Low (you can set this to cook overnight or whilst you are at work).
Top with avocado slices, guacamole or plain, unsweetened plant-based yoghurt.
Looking for more low carb recipes? Try my Low Carb Cauliflower Chicken Fried Rice.