Clean Eating Low Carb White Turkey Chili
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Sometimes, you just need a quick dinner that cooks up in about 20 minutes. At least, I know I do.
I’m getting a little better at the low carb lifestyle. I’m starting to be able to go to the fridge and think of something to make just by what’s in there. That’s not something I have been able to do until now and it was a major issue with making these changes to my eating plan.
But now that I’m getting the hang of it, I’m finding that it’s really pretty convenient to eat this way. It’s a lot of meat to cook on a daily basis, but that doesn’t mean you have to spend hours in the kitchen.
So at the end of a very long day, I was grateful to see a pound of ground turkey in the fridge. Something about ground turkey always makes dinner easier in my mind. It’s a staple for me, really. And this recipe is proof of that.
YOU MIGHT ALSO ENJOY:
- Clean Eating Slow Cooker White Chicken Chili
- Clean Eating Turkey Chili
- Clean Eating Coconut & Curry Turkey Chili
- 2 tbsp. grass-fed butter or clean oil of your choice
- 1/4 cup chopped red onion
- 4 large garlic cloves, minced
- 4 oz. cremini (brown) mushrooms, cleaned and sliced thin
- 1 lb. ground turkey
- 2 tsp. ground cumin
- 1 tsp. coriander
- 1/2 tbsp. balsamic vinegar
- 2 tbsp. heavy whipping cream (optional for more fat if you need it)
- Salt & Pepper to taste
- Hand grated cheddar cheese and sour cream or Greek yogurt for garnish
- In a large pot, melt the butter (or warm the oil)
- Add the onions and garlic to the hot butter (or oil) and cook for 1-2 minutes.
- Stir in the mushrooms and cook until they are wilted, stirring frequently.
- Now add the turkey and stir until browned.
- Mix in the spices, vinegar and whipping cream if using.
- Continue cooking and stirring until the meat is fully cooked through.
- And salt and pepper to taste and garnish if desired.
LOWER FAT / HIGHER CARB VERSION
- 2 tbsp. grass-fed butter or clean oil of your choice
- 1/4 cup chopped red onion
- 4 large garlic cloves, minced
- 4 oz. cremini (brown) mushrooms, cleaned and sliced thin
- 1 lb. lean ground turkey
- 1 (15 oz.) can Cannelini beans, drained (or 15 oz home cooked)
- 2 tsp. ground cumin
- 1 tsp. coriander
- 1/2 tbsp. balsamic vinegar
- 2 tbsp. Greek yogurt (optional for texture and color)
- Salt & Pepper to taste
- Hand grated cheddar cheese and Greek yogurt for garnish
- In a large pot, melt the butter (or warm the oil)
- Add the onions and garlic to the hot butter (or oil) and cook for 1-2 minutes.
- Stir in the mushrooms and cook until they are wilted, stirring frequently.
- Now add the turkey and stir until browned.
- Mix in the beans, spices, vinegar and whipping cream if using.
- Continue cooking and stirring until the meat is fully cooked through.
- And salt and pepper to taste and garnish if desired.
Hi Tiffany this looks delicious and I think I will make it tonight as I was just thinking that I have nothing planned and wondering what I can have ready quickly after I get home from the gym! ! I do have a question that I would like your educated opinion on though. When I want to add extra fat, I always go to my standard staple, coconut oil, because I think of it as the greatest and healthiest, chock full of good for you things. But since you are saying whipping cream, which I thought was empty calories, I am second guessing myself. What are your thoughts?
Nan – That’s a loaded question with several answers. Firstly, yes. I personally believe that coconut oil is great stuff. I love it. (Though I have no nutrition training to back up that statement. It’s just a personal belief based on things I’ve read). So if you would prefer to add that, I say go for it!
I mentioned the whipped cream for a couple of reasons. First and foremost was texture. It adds a little “creamy” to the mix which was really good here. Also, when I made this recipe, I was playing around with seeing if I could enjoy certain types of dairy (which I found out was a bad idea. my body just doesn’t like it). Whipping cream is sort of standard practice with low carb eaters too. So I was just playing around and testing things out. If I were to do this recipe again, I would probably use either coconut oil or full fat coconut milk, though coconut milk could change the flavor slightly.
Lastly, the thing with whipping cream is that if you get the good quality stuff that has no other added ingredients, it’s technically clean. You want to use it in moderation of course, but I see no reason to say that milk is clean (I have used milk in many recipes over the years) and cream is not. That wouldn’t make much sense.
So for your question…. would you get more nutritional benefit from coconut oil over whipping cream? It’s possible. I would have to do some research on that. My guess is that coconut oil would definitely have more health benefits. But understand that there are two camps of people where coconut oil is concerned as well. Some will say it’s the worst stuff ever invented. So I think it really all comes down to your personal philosophy.
I don’t know if that was really all that helpful, but that’s my personal opinion in a nutshell.
Tiffany thank you! very through answer and I appreciate it!! Sometime I would love to hear why some think cocoanut oil is bad. I have not heard that and it concerns me! We are all doing the best we can trying to educate and take care of ourselves and our families. I so appreciate you and all that I have learned from you!
Nan – A quick internet search will tell you all you need to know. The concept that coconut oil has benefits is a new one. Valid, but new. Not everybody is on board yet. They’ll get there. 🙂
I made this tonight for supper but I want to make sure that I didn’t do anything wrong. There’s hardly any liquid and it looks mainly like meat and the veggies. Is that right? It was good don’t get me wrong but I’m new to your blog and I just want to make sure that it wasn’t supposed to look like actual “chili”? Thank you
Mandy – It should look like the photo. If you need more liquid, you can certainly add some. The truth is, the liquid content sort of depends on how long you cook it. As much as I try to be accurate with my recipes, there can be variances from kitchen to kitchen. So feel free to adjust it to your liking. But it sounds about right to me. I’m glad you liked it!
Sounds good! Thank you for clarifying. We liked it and we also ended up making the sloppy joe casserole and that was delicious, even better the next day!
Mandy – Fabulous!!! So happy you enjoyed them both! 😀