Low Carb Chili
- ¼ cup olive oil
- 1½ lbs ground turkey or ground beef
- 4 garlic cloves, minced
- 15 oz. (1¾ cups) crushed tomatoes
- 1 cup water
- 6 oz. tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp red pepper chili flakes (or more if you like it hot)
- 1 (7 oz.) medium zucchini, diced
- 1 cup sour cream
- ¼ cup fresh chives, finely chopped (optional)
- Over medium heat, heat the oil in a large pot. Add the turkey with garlic, until browned, about 10-15 minutes.
- Leaving out the zucchini, add the remaining ingredients and bring to a boil. Turn down heat and simmer about 2 hours, stirring occasionally.
- About 10 minutes before serving, add diced zucchini and cook until soft.
- Serve the chili together with a dollop of sour cream or crème fraîche and sprinkle with finely chopped chives for a splash of extra color and flavor.
Optional cooking methods
The chili can be prepared early and allowed to cook in the slow cooker for 6 to 8 hours on low. The zucchini would then be added during the last half hour of slow cooking on low.
You can use an Instant Pot to speed up the cooking time. After browning the meat on the sauté setting, add in the other ingredients (except the zucchini) and allow it to cook at high pressure for 15 minutes, then do a quick pressure release. Add in the zucchini and cook at high pressure for 10 more minutes, then do another quick pressure release. Then zucchini will be cooked and the chili ready to serve.
Along with sour cream, feel free to serve this with grated cheddar cheese or diced green onion on top.