turkey chili, low carb, tanyafoster.com

While losing weight on the Ideal Protein regimen, I researched and found some great recipes. I tweaked this one and came up with a delicious low carb turkey chili. My husband loves it so much that I always double the recipe. After all, crock pot chili always tastes best the following day.

The low carb option is coming from the fact that this is a no bean chili. Legumes have tons of carbs and act as a filler in chili. No need for that! It tastes delicious and can be topped with sour cream, cheese and chives if the diet part isn’t your thing. And add some homemade cornbread to really indulge. This is the perfect, easy recipe for a cold day or a weekend of watching football on TV. It stores well in the refrigerator for the week and it’s a wonderful meal to take to a friend.

Want to know more about the Ideal Protein weight loss plan? You can read my blog post here. This recipe is in line with Phase I.   Enjoy!  xoxo- Tanya

Low carb turkey chili

1 pound lean ground turkey breast, approximately 93% lean
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
4 cups chopped bell peppers
1 (14.5 ounce) can diced tomatoes, no salt
2 tablespoons tomato paste, no salt
2 tablespoons chili powder
Kosher or sea salt to taste
2 cups water
Combine all ingredients to slow cooker. Cook on low 6 to 8 hours (or high for 4 hours). Add additional water toward the end of cooking time, if needed. Serve in a bowl and top with chopped, fresh jalapeño pepper.  Makes 6 servings. Note: I always double the recipe to have chili throughout the week.

Image via Pinterest


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