Keto Chili Recipe | Easy Low Carb NO BEAN Chili For The Keto Diet
This is THE BEST Keto Chili Recipe! It's easy to make, there's bacon in it, and it doesn't have any beans. Plus, you can make this low carb chili on your stove, or easily adapt it for your crockpot, or your instant pot!
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Stuff I Used To Make Today's Keto Chili:
Beef Bone Broth:
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Keto Tomato Sauce:
Diced Tomatoes and Green Chilies:
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Written Recipe:
This Keto Chili Recipe Makes About 10 Cups of Chili
Macros Per Cup:
310 Calories
21g Fat
8g Carbs
3g Fiber
5g NET CARBS
20g Protein
Turkey +Veggie Chili Recipe | Easy Healthy Turkey Chili
This healthy Turkey Chili is packed with vegetables making it a clean eating favorite for Super Bowl Sunday (or any day of the week!). I love adding this recipe to my meal prep for easy weekday meals.
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TURKEY + VEGGIE CHILI RECIPE
1 tablespoon extra virgin olive oil
1 small or ½ large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1.25 lb. extra lean ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 (15 ounce) can low sodium diced tomatoes
1 (15 ounce) can kidney chili beans
3 cups low sodium chicken broth
2 zucchini, quartered and chopped
3 cups fresh chopped kale
Salt and pepper to taste
DIRECTIONS:
Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and sauté for 5 minutes or until fragrant.
Stir in garlic and peppers and cook for 5 more minutes. Add in ground turkey, chili powder, cumin, salt and pepper; breaking down the turkey with a spatula until you have small crumbles.
Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Add in the zucchini and kale, turn down to a simmer and cook for another 10-15 minutes or until the veggies are tender.
Serve with your favorite chili toppings. Enjoy!
NUTRIENTS PER SERVING: Calories 233 | Total Fat 4.1g | Saturated Fat 1.6g | Cholesterol 10mg | Sodium 26mg | Carbohydrate 7.5g | Dietary Fiber 1g | Sugars 1g | Protein 4.9g
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WHITE CHICKEN CHILI | the best dang chili recipe + so easy!
White chicken chili is hands down a cold-weather favorite! Not only is it a flavorful blend of healthy, comforting ingredients, but it's also a satiating meal that's packed with protein. Trust me, it's the best comfort food in a bowl!
It's a light and healthy blend of creamy white beans, shredded chicken, veggies, loads of spices, and it's completely dairy-free! So the next time you need an easy, one-pot meal to whip up, this chicken chili recipe will warm you from the inside out. Enjoy!
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► TIMESTAMPS:
00:00 Intro
00:30 Which white beans to use
01:53 Blend some drained beans in a food processor with chicken stock to create a thickened sauce
02:17 Which chicken to use
02:37 Shred the chicken
03:14 Slice and dice the vegetables
04:58 Make the chili on the stove
06:37 Add a squirt of lime juice and stir
07:05 Serve the white chicken chili and add toppings
07:45 Taste test
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#whitechickenchili #chicken #chickenrecipe
The Best Healthy Turkey Chili
Healthy turkey chili made with lean ground turkey, kidney beans and corn. This famous recipe is perfectly spiced, packed with plenty of protein and fiber, and is simply the BEST. Make it on the stovetop or in your slow cooker for an easy, delicious weeknight dinner.
RECIPE: ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili
MY NEW FAVORITE CHILI RECIPE | warm, cozy & nourishing!
My new favorite chili recipe is warm, cozy, and nourishing! It's a hearty turkey pumpkin chili made with ground turkey, canned pumpkin, and black beans. It’s a quick-cooking chili that’s seasoned with warm spices like cumin, chili powder, and cinnamon – healthy comfort food perfect for a cold day!
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Timestamps
0:00 Intro
0:49 Chopped onion
1:07 Chopped pepper
1:18 Chopped carrot
1:31 Minced garlic
1:42 Lodge enamel-coated pot
1:57 Start cooking
2:48 Protein alternatives
4:05 Adding the pumpkin
5:13 Serve it up...
5:36 ...and enjoy!
TURKEY PUMPKIN CHILI WITH BLACK BEANS
1 tbsp. extra virgin olive oil
1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic minced
1 lb. lean ground turkey
14.5-ounce can of diced tomatoes
15-ounce can of pumpkin puree
3 cups low-sodium organic chicken broth
1 tbsp. chili powder
1 tsp. ground cumin
1/8 tsp. ground cinnamon
15-ounce can of black beans
pinch Salt and pepper to taste
Heat a large pot over medium-high heat and add olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
Add in chili powder, cumin, and cinnamon, along with one more pinch of salt and some black pepper. Next add the pumpkin puree, diced tomatoes, and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
NOTES
Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.
NUTRITIONAL ANALYSIS
Serving: 1.25cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 1020mg | Fiber: 10g | Sugar: 7g | Vitamin A: 15891IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 5mg
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#turkeychili #turkeypumpkinchili #healthychilirecipe
Meal Prep Chili For The Week (Low Calorie High Protein)
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Macros 1 serving (5 servings total): 560 calories, 54C, 13F, 54P
900g ground beef 95/5
400g kidney beans
400g potatoes
800g crushed tomatoes
3 bell peppers
3 jalapenos
2 onions
4 cloves garlic
250g of water with 18g gelatine and 20g stock powder
15g cocoa
6g cumin
6g chili
6g paprika
10g oil
salt, pepper
Directions:
start with frying the beef for 3-5 minutes in a big cast iron pan. Cook in batches if it doesn't fit. Transfer all the meat to a big pot after frying. Add to a bowl water with gelatine and stock powder.
Now fry vegetables in the cast iron for 3-5 minutes under occasional stirring. Add in spices and minced garlic. Add stock and stir everything to deglaze the pan. Transfer everything to the pot with the meat.
Now place the pot on the stove and ad in crushed tomatoes, cocoa powder, kidney beans, and potatoes. Stir everything and let it simmer with a lid for 30.40 minutes, the last 10 minutes without a lid to reduce the liquid.
Distribute everything into 5 meal prep containers. Wait 10 minutes until it doesn't steam anymore before closing the lid and storing it in the fridge. It lasts for 3-5 days or alternatively in the freezer.
00:00 Prepping
01:30 Omaze (Ad)
02:34 Cooking start
05:20 Macros
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