This Low Carb Ground Turkey and Chorizo Chili is the perfect meal on a cold day.
Within this post I will show you how to make a turkey and chorizo chili that is loaded with tons of flavor.
Adding chorizo provides a beautiful warmth and heat that just makes you feel all sorts of cozy. I guarantee your entire family will absolutely LOVE this chili recipe.
There were times when I first started living a low carb life style that I felt I couldn’t enjoy all the foods I used to, or that I would get bored easily. I’m sure at some point in your journey you’ve felt this way too. But guess what? It isn’t boring. On the contrary! It is delicious and easy and inspires creativity.
Don’t get me wrong, there are a ton of low carb recipes out there that have a laundry list of specialty ingredients, but those are mainly bread or pasta recipes.
I want to show you with this recipe that you’re able to get back that chili recipe you love, without sacrificing any flavor!
This post is all about making a Low Carb Ground Turkey And Chorizo Chili.
Delicious Low Carb Ground Turkey and Chorizo Chili
Why Turkey and Chorizo?
There is a simple answer to this question, and it’s because the combination of the two different proteins are out of this world delicious! When I first started eating the “keto way” or the “low carb lifestyle” I was seriously worried that I would NEVER be able to eat all the foods I loved. But I have found that I can totally “re-create” those foods.
I found that the longer I’m living a low carb lifestyle, the less time I focus what I can’t eat. Instead I find myself getting excited about what I can, or how I can change high carb foods into low with just a few simple tweaks. This chili recipe is no exception. No, I did not try to create a low carb or keto friendly chili with bean recipe, because I honestly do not feel it’s necessary.
Instead what I did do was create a chili that has massive amounts of flavor and a ton of protein. I was craving that spicy, smoky flavor and I knew I had to use chorizo. A small amount brings so much flavor and saltiness to a dish. Not to mention it’s seriously budget friendly and I LOVE it!
My next thought was: “what can I use that has a ton of protein but is super lean?” Boom turkey! I’m all about the protein right now, plus I knew I would get a ton of fat from the amazing toppings that I would add later on. However, if you’re on a different path and looking for lots of fat you can totally use ground beef instead.
Enough of all that, let’s get started on our delicious low carb and keto chili!
Chili Prep
The very first thing we’ll want to do is prepare all of our ingredients. This means washing and cutting all of our vegetables as well as taking out all of our spices and any other ingredients that we plan on using in this (or any) recipe. This is called “mise en place”. This is a French culinary phrase which simply means “putting in place” or “everything in its place”. Every time I create a recipe or I’m following another recipe I do this.
This will ensure the following:
- I have all that I need and I’m not forgetting any ingredient.
- Ensure a much smoother cooking process.
- I’m not rushing to chop my vegetables while my protein is cooking and risk the possibility of burning an ingredient or even hurting myself.
Wash those veggies
I always use my OXO salad spinner to wash all my produce.
If you do not have a salad spinner then a very large mixing bowl works just as well. To your salad spinner or bowl add your vegetables, cold water and a splash of vinegar (White vinegar, NOT apple cider). The vinegar will aid in cleaning your veggies and does not change the taste.
Once our veggies are clean and dry you will move on to prepping them. The bell peppers will need to be cored and then diced and set aside.
Dicing an onion is easy. Follow the below steps:
- Cut the onion in half, slicing downwards through the root, then peel.
- Lay the onion half flat, slicing horizontally and keeping the root intact.
- Cut vertical slices into each half, still leaving the root intact.
- Slice downwards through these cuts to dice.
Now that our bell peppers and onion are diced you will move on to the final vegetable we need to prep and that is the celery.
Place all prepped vegetables to the side as we prepare for the next steps.
Assembling Our Chili
First step is to take out your favorite vessel for cooking chili. Mine is my 7.5 qt cast iron Dutch oven. I absolutely ADORE this thing!
Click here to buy on Lodge Cast Iron
Turn your burner to low. There is no need for any cooking fat because the chorizo has enough.
Once pot is hot add the ground turkey and chorizo. Continue to break up the turkey and stir until turkey and chorizo are both fully cooked.
See that cool looking thing I’m using? It’s a meat chopper and I’m so happy I have it. I think it may be one of my most favorite kitchen “gadgets”.
After the chorizo and turkey cook all the way, we’ll add the bell peppers, onion, celery and diced jalapeño. No need to add them in separately, just throw all of them in at the same time.
Now that the veggies are all in the pot, go ahead and give it a good mix. After everything is incorporated, create a well in the center of the mixture.
Add tomato paste to the well. You want to allow it to cook up just a little bit before mixing it with all the other ingredients. What this does is it caramelizes the tomato paste just a tiny bit and adds more depth of flavor. This should only take about 3-5 minutes.
Finally time to add our spices!! Here is where you can add whatever spices you love. I chose to use the following:
- Cumin- this is my absolute FAVORITE spice. I would add it to almost every savory dish if I could get away with it.
- Garlic Powder
- Smoked Paprika
- Chipotle Chili Powder
- Chili Powder
- Worcestershire sauce
Mix in garlic cloves.
Once all the spices are incorporated allow it to cook a bit with all its friends in the pot and then add the cans of tomato sauce, diced tomato and chicken stock. Pay no attention to the frozen chicken stock ice cube I used in the picture below haha.
Guess what???? You’re done! All you need to do now is cover your pot with a lid and check on it every 15 minutes or so. Give it a quick stir, taste it and make seasoning adjustments if necessary.
As your beautiful pot of chili is simmering away, you’ll be able to spend more time with your family, cuddle on the couch with your favorite book or binge watch some Netflix.
I encourage you to use this recipe as a starting point. Feel free to change up the proteins and spices.
What can I add to this super awesome ground turkey and chorizo chili?
Well, you can add a ton of your favorite toppings. Below are some toppings we really enjoy, maybe you will too!
- Cheese
- Sour cream
- Green onion
- Purple onion
- Avocado
- Hot sauce
Remember, you can crank up the heat by adding more jalapenos or you can tone it down with less. You can add or remove any ingredients of your choosing. There are so many options to choose from!
Thick, rich and flavorful! You can have this super delicious low carb ground turkey and chorizo chili over spaghetti squash, hot dogs or over a cheeseburger for an awesome low carb chili cheese burger!
The important thing for you to remember is that this is YOUR low carb journey, so make it work for YOU!
Leave a comment down below and let me know what spices you used. I’d love to hear about it!
Ground Turkey And Chorizo Chili-Low Carb
This Low Carb Ground Turkey and Chorizo Chili is total comfort food. Packed with protein and tons of flavor the whole family will love!
Ingredients
- 1 lb. ground turkey
- 12 oz pork chorizo
- 3 oz celery
- 1.5 oz red pepper
- 1.5 oz yellow pepper
- 1.5 oz orange pepper
- 1 oz yellow onion
- 1 oz diced jalapeno (fresh or canned)
- 3 cloves garlic
- 1 oz tomato paste
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 heaping tbsp cumin
- 1 heaping tbsp garlic powder
- 2 tsp smoked paprika
- 1 heaping tsp chipotle powder
- 2 tsp chili powder
- ½ tbsp Worcestershire Sauce
- 2 cups chicken bone broth
- salt and pepper to taste
Instructions
- Grab your Dutch oven, set your heat to low and once pan is hot add turkey and chorizo. Continue to stir and break up until chorizo and turkey have completely cooked.
- Once meat is cooked add celery, red, yellow and orange peppers, onion and jalapeno to your Dutch oven. Cook until vegetables are soft (about 8-10 min).
- Create a well and add tomato paste. Allow tomato paste to cook for 3-5 minutes, then add all your spices and the garlic. Be careful not to burn garlic.
- Now add tomato sauce, diced tomatoes and chicken bone broth to pan.
- Depending on how thin or thick you like your chili, add water or more bone broth.
- Cover pot with lid and turn heat to low, but check periodically and stir. Continue to cook for 1 hour and 30 minutes
- Enjoy!
Notes
** The longer you allow chili to cook on low the more flavorful your chili will be.
Nutrition Information:
Yield: 9 Serving Size: 1.5 cupsAmount Per Serving: Calories: 165Total Fat: 6.4gSaturated Fat: 1.9gCholesterol: 132mgSodium: 705mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 2.9gSugar: 5gProtein: 16.4g
This sounds yummy, I can’t wait to try it!