This low carb turkey chili recipe is great for weekly meal prep and so delicious! Top with some greek yogurt and chopped cilantro, and you’re good to go! It’s one of those meals that I never get sick of and I typically eat this on low carb weeks {but swap with some quinoa pasta or whole wheat pasta and it’s great for an every day dinner!}. This is also a little bit spicy, but if you’re intolerant to heat, then just cut down on the chipotle peppers {or leave them out}.

Hope y’all enjoy this low carb turkey chili recipe!

Ingredients:

2 lbs 99% lean ground turkey

1 can black beans

2 cans diced tomatoes

1 onion, diced

1 small can chipotle peppers in adobo sauce {I use all of the sauce, and only a few of the peppers diced}

1 package of kelp noodles {I rinse them with water, and cut them to smaller sizes}

minced garlic to taste

garlic powder to taste

1 tbs smoked paprika {I do a little more because I lovvvve paprika}

1 tsp cumin

1/2 tsp turmeric

2 tbs fresh chopped basil

salt & pepper to taste

~1 tbs of olive oil

Directions:

1. Drizzle some olive oil in a pot {or use coconut oil} and set to medium heat.
2. Sauté minced garlic and diced onions.
3. Add in ground turkey, and cook until it’s cooked with no visible pink.
4. Throw in beans, diced tomatoes, and peppers.  Go ahead and add all of the seasonings, as well.
5. Put a lid on the pot, turn to low/medium heat and cook for 10-15 minutes.
6. Once complete, add in the kelp noodles and mix.
7. Top with a dollop of Fage greek yogurt and chopped cilantro!