INGREDIENTS
- 1 pound lean ground turkey
- 1 pound lean ground beef (90% or higher) or dark ground turkey
- 1 (15-ounce)
can black soy beans - 1 (15-ounce) can diced fire-roasted tomatoes
- 1 (8-ounce)
can tomato sauce - 1 stalk celery chopped
- 1/2 onion chopped
- 2
bay leaves
Spices:
- 3 tablespoons
chili powder - 1 tablespoon
dried oregano - 2 teaspoons
ground cumin - 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon
cayenne
INSTRUCTIONS
Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add ground turkey. Break up the meat as it cooks, about 5 minutes until browned. Add ground beef and repeat the process. - Add celery, onion, and all spices. Cook for a few minutes, stirring frequently. Turn off the saute mode.
- Add black soy beans and diced tomatoes, including the liquid in both cans, and tomato sauce. Stir to combine. Top with 1/4 cup water and bay leaves.
- Secure and seal the lid. Cook at high pressure for 20 minutes, followed by a manual pressure release.
- Uncover, discard bay leaves, and stir the chili. Taste and adjust salt and other seasonings as needed. Serve with favorite toppings.
NUTRITION
| Makes 8 Servings |
| Amount Per Serving (1 cup): |
| Calories 270 (38% from fat) | |
| Total Fat 12g | 18% |
| Saturated Fat 3g | 16% |
| Cholesterol 89mg | 30% |
| Sodium 640mg | 27% |
| Net Carb 5.5g | |
| Total Carb 11g | 4% |
| Dietary Fiber 5.5g | 21% |
| Sugars 3g | |
| Protein 32g |
Low Carb, Even With Beans!
Chilis can definitely be keto friendly and low carb, as long as you watch out for tomatoes and beans, which is where most of the carbs are found.
In this recipe, I’ve kept the tomatoes to a minimum — just some diced tomatoes and tomato sauce — and I use a small amount of onions.
Nearly all beans are very dense with carbs; for example, a 15 ounce can of black beans typically has 45g of net carbs. Without sacrificing the “beany” flavor that’s so quintessential for chilis, I’ve opted to use black soy beans, which only have 3.5g net carbs per 15 ounce can.
I use black soy beans from the Eden brand — you can find them in some supermarkets as well as Amazon.
Ingredient Substitutions
- Meat: I use a mix of light meat (light ground turkey) and dark meat (either dark ground turkey or ground beef). You can easily substitute with other types of ground meat — make sure you use leaner cuts of meat, ideally at least 90% lean, to avoid ending up with a very oily and greasy chili.
- Beans: I use canned black soy beans for the reasons mentioned above. If you don’t want to use soy beans and would prefer to use black beans or pinto beans, that will certainly work if you don’t mind the extra carbs.
- Tomatoes: Any 15 ounce can of diced tomatoes will work. I chose fire roasted tomatoes, but you can also use regular tomatoes or green chile versions.
- Celery: Celery is a great low carb vegetable, but if you want some extra color in your chili, you can substitute with a sweet bell pepper.
Serving and Leftovers
You can enjoy the chili as-is, or add your favorite toppings. I usually add shredded sharp cheddar cheese and sliced scallions, and sometimes avocado and sour cream.
Got leftovers? You can either refrigerate or freeze individual servings, both options work well. I think this chili tastes even better the next day, after the flavors have had some time to get acquainted.
Making it now. … can’t wait to try it. I omitted the beef and used all turkey. And I omitted the beans and added additional fresh Roma tomatoes with a can of diced. Plus I added a touch of a few more spices 😁
Thank you for sharing the recipe.
Made it tonight. Ground turkey only. It was a awesome!
too salty. Reduce the salt and might like it better. Like the suggestion to put over cauliflower rice
I omitted the bay leaf. I used an Arabiatta For the sauce. Added a hit of garlic powder and a good wack of onion powder. Didn’t add the water. Added a little shredded cheese to thicken it up. Unreal.
I just made this recipe. Still warm in the bowl. Way too much chili spice. Went to double check if it stated 3 tablespoons vs 3 teaspoons. Trying to keep my carbs low so served over cauliflower rice to soak up the extra spice. If I were you 1.5 tablespoons would suffice. I would also add zucchini or any of your favorite vegetables. I did dark and light turkey meat. It also takes longer than 35 minutes, more like an hour and 10 minutes.
So flavorful! Easy to make too. It’s easy to leave out the beans, but try not to, because it makes it even more authentic to other non keto chilis.
This recipe was a game changer for me! I could only find the black soybeans on Amazon so I ordered 2 cans. Wow, they taste and feel just like black beans. This is now my favorite keto recipe and helps me stay focused on this WOE. It smelled so good that my husband asked for a bowl. He loved it!
This was delicious! I left out the soy beans because I couldn’t find them at the store. I added half a diced red bell pepper as well as one whole zucchini cubed (quartered length wise and then 1/2 inch pieces). I sautéed the bell peppers with the meat, onion and celery and added the zucchini at the end and simmered for about 8 min. I did add a little water to allow the zucchini to cook.
Im making it now..I also left out the beans. cant wait!
Do you add the ground beef TO the turkey after it’s cooked, or do you take the turkey out and ground the beef separately?
You add the ground beef, without removing the ground turkey.
A must try!!! My first time making chili and I’m literally obsessed. My husband thoroughly enjoyed as well. Makes enough for a couple days leftovers.
That’s great to hear! I love having chili leftovers — something to look forward to the next day for lunch.