Savory Keto Turkey Chili with Grilled Poblano Peppers
Savory Keto Turkey Chili with Grilled Poblano Peppers
This keto chili is made with ground turkey or chicken, it is low calorie, with a delicious sweet and savory taste of grilled poblanos and tomatillos. It is full of antioxidants and low carb.
Equipment
- crock pot optional
- Dutch oven
- Parchment lined oven pan
- Large sauté pan – I love the copper lined pans for easy clean-up!!
Ingredients
- 1.5 lbs ground turkey or chicken
- 1/2 lbs chorizo sausage You will find this delicious Mexican chorizo sausage in the refrigerator section of Latin foods at Kroger, Aldi, or Walmart. https://www.walmart.com/grocery/ip/Ole-Mexican-Foods-Chorizo-Sausage-16-Oz/ It is very inexpensive. Use two links for the the chili and cook up the other links and add to white queso cheese and 1/2 cup milk for chorizo dip. Brown the dip in the oven for 5 minutes and add additional shredded cheese and any desired toppings, so yummy!!
- 1 cup chopped celery
- 1 large onion sliced
- 1 large red, yellow, or orange pepper sliced
- 8 oz can green chilis May use 2 blackened poblano peppers chopped instead for more flavor. Extra blackened poblano peppers can be added to queso or chorizo dip
- 16 oz diced canned tomatoes
- 16 oz can of tomato sauce
- 8 oz can of tomato paste
- 6-8 cloves minced garlic about 1 TB
- 4 TB olive oil
- 4-5 tomatillos sliced into chunks Optional, but will add extra vitamins A, C , and potassium and a savory natural sweetness to the chili that balances the spiciness.
- 1 can drained black beans optional if making low carb chili
- 2 TBs cumin
- 1-2 TBs ancho chili powder This is personal preference how hot you like your chili. Taste your chili after 30 minutes of cooking and add more chili powder for hotter chili.
- 1-2 cups chicken stock This is also a personal preference for how thick you like your chili. After coking for 30 minutes add more chicken stock to make the chili thinner. May also add chicken stock when reheating the next day.
- 1 fresh chopped jalapeno pepper, remove seeds. Be careful to not touch your face, it will burn!! May omit for a less spicy chili, to save time, just use extra chili powder. Always start with 1 TB of chili powder, then taste the chili after 30 minutes and add more chili powder to make it hotter.
- 1 tsp cardamom This is a middle eastern spice, you may substitute 1tsp cinnamon. This may seem unusual in chili, but the sweetness of the cinnamon will balance the heat of the jalapeno and chili pepper. You can order this spice at Walmart https://www.walmart.com/ip/Great-Value-Organic-Ground-Cardamom-1-8-oz/ or you will find it at international grocery store. It adds a sweet and savory flavor to spicy dishes.
- 1 tsp kosher salt
- 1 white sugar This is to caramelize the onions, the sugar will burn off and not add any carbs to the chili.
- Toppings: shredded smoked cheddar, Monterey Jack or Pepper Jack cheese, or Mexican cheese, full-fat sour cream, chopped green onions. I cheat and serve with some tortilla chips for a little crunch!!
Instructions
- Brown the ground turkey or chicken, with the chorizo, in 2 TBs olive oil for 10 minutes until brown in a large Dutch oven pan.
- Blacken the poblano peppers. You will need two peppers for this recipe, but I sometimes will blacken a few more peppers for queso or chorizo dip. To blacken, brush the peppers with olive oil, and place under the oven broiler on a parchment lined oven pan for 6-8 minutes. Watch carefully, when brown on one side, turn over for 2 more minutes. Remove from oven and let cool. Chop and remove as many seeds as possible. To save time, you may simply use a can of chopped green chilis. Add to the chili.
- Caramelize in the large sauté pan the sliced onion while the meat is browning. Add 2TB olive oil and the onions, 1 tsp kosher salt, and sauté on low heat for 10 minutes, then add the sugar to caramelize. Continue to cook on low heat until soften, sweet, and browned. Be careful to not over brown or burn the onions.
- During the last 10 minutes of caramelization of the onions, add the garlic. Do not over cook the garlic, it will burn, and have unpleasant taste. Add the browned onions and garlic to the chili.
- Brown the peppers and chopped celery in 2 more TBs olive oil for 5- 10 minutes, add the chopped tomatillos for the last 5 minutes. Add to the chili.
- Now add the diced canned tomatoes, tomato sauce, and tomato paste to the chili. Stir well. Add the cumin, 1 TB Ancho chili pepper, 1 tsp kosher salt, and 1 tsp cardamom ( or 1 tsp cinnamon) . Add one cup chicken stock. You may add a can of drained black beans ( they do have some carbs so may be omitted).
- Heat on low for 1 hour. You may also use a crock pot, start on high for one hour then heat on low heat for 5-6 hours. After 30 minutes, taste and adjust the hotness of the chili, by adding more chili power. You may also thin the chili with more chicken broth. Keep on a low simmer and covered with a lid.
- Top with shredded smoked cheddar cheese, pepper jack, or Mexican cheese. You may also add full-fat sour cream, sliced black olives, chopped cilantro, or chopped green onions… I will add a few black tortilla chips for some crunch ( very few carbs).
