This southwestern low carb turkey chili is one of the best chili’s I’ve ever had! It’s spicy, it’s cheesy, and extremely filling.
About two years ago, someone in my family had this brilliant idea to have a soup cookout towards the end of Summer. I really do not remember where this crazy idea came from, but it actually turned out being really fun.
Each one of us made had brought our own soup to share with the rest of the family. It didn’t matter that it was about 90 degrees outside, but we did it anyways. My favorite soup was the cheeseburger soup, yum!
I think that’s why I was in the mood to make this low carb chili recipe today. Most of my family has been moving down south this past year, so I know I will not be attending many cookouts this Summer.
Making this Southwestern Low Carb Turkey Chili today really lifted up my spirits. It’s a delicious blend of spices, so even if you were to forgo the Rotel this would still taste really good. But for me, I like it spicy so I’d have to at least add in a some cayenne pepper!
I really like my chili to have some kick to it, and the can of Rotel does a really good job of adding that. It does add more carbs and sugar to the entire recipe though, so keep that in mind if you’re watching carbs and sugar intake.
You could just add some cayenne pepper in place of the Rotel, but I have not tried it that way yet. To lower the sugar content further, you could also remove the tomato paste.
The cocoa is a bit of a secret ingredient that really adds a nice earthy flavor vs. what you’d believe is a chocolate flavor. Personally, I like this without the carrots and kidney beans, but I will add it in for my step-dad.
He also loves corn added in to make it a really authentic southwestern chili.
- 1 lb ground turkey
- 2 tbsp butter
- 1 onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 tsp Mexican oregano
- 1 ½ tsp chipotle chili powder
- 1 ½ tbsp cumin
- ½ tsp smoked paprika
- 1 tpsp cocoa powder
- ½ tsp Himalayan salt
- 3 oz tomato paste
- 1 ½ cup turkey/chicken broth
- 1 can Rotel
- ½ cup red kidney beans (optional)
- ½ cup diced carrots (optional)
- Brown ground turkey in a large pot over medium heat, stirring to crumble as it cooks. Remove from pan and set aside.
- Heat butter over medium heat in the pot. Add onion, red pepper, garlic and carrots (optional). Cook for 3-4 minutes.
- Stir in oregano, chili powder, cumin, cocoa, tomato paste, and salt.
- Return ground turkey to the pan along with 1 can Rotel and broth. Bring to a boil and then reduce the heat to simmer.
- Partially cover and simmer for 1 ½ hours until done.
Nutrition information (entire recipe): 1273 calories, 58g fat, 75g carb, 18g fiber, 36g sugar, 99g protein.
Nutrition information (entire recipe without Rotel and Tomato paste): 1071 calories, 58g fat, 35g carb, 10g fiber, 14g sugar, 94g protein.