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Turkey Chili
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4.88 from 8 votes

Clean Eating Turkey Chili

Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, low carb + keto, Mexican
Calories: 667kcal
Author: Dani Spies


  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion chopped
  • 5 cloves of garlic chopped
  • 1/2 tsp kosher salt
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 chipotle chile en adobo coarsely chopped, with 1 tablespoon sauce
  • 1 pound lean ground turkey
  • 1 12-ounce Mexican lager-style beer
  • 1 14 1/2-ounce can diced tomatoes
  • 1 15 1/2-ounce can kidney beans, rinsed and drained


  • Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
  • Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
  • Add the beer and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
  • Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc...).
  • Makes 4 1.25cup servings



Calories: 667kcal | Carbohydrates: 7g | Protein: 109g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 249mg | Sodium: 1652mg | Potassium: 1656mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2730IU | Vitamin C: 3.5mg | Calcium: 40mg | Iron: 5.3mg