I have a really delicious, low carb turkey chili recipe I want you to try. This Slow Cooker Spicy Turkey Chili is low carb because there are no beans, just lots of lighter veggies. So, if you’re looking for a lower-carb meal, this is a perfect option. And if you want, you can add a complex carb like rice or quinoa. Both would be great options. The last time I made this recipe, we topped it with few tortilla chips for a bit of crunch, and it was ah-mazing!
Slow Cooker Spicy Turkey ChiliPrint Recipe
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 1 cup of onion, diced
- 2 1/2 cups of butternut squash, peeled and cubed (small)
- 3 cloves of garlic, minced
- 1 cup of tomato sauce
- 1 can (398ml) of fire-roasted diced tomatoes
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 2 teaspoons of sea salt
- 1/2 cup of hot sauce (Franks Red Hot)
- 1 pound of ground turkey
- Dice carrots, celery, onion and butternut squash and put into the slow cooker.
- Add the tomato sauce, diced tomatoes and all the spices, then stir together. Then add the raw ground turkey and mix it all together.
- Set the slow cooker to cook for 6 or 8 hours (I’ve done both times, and both turn out great).
- HOT SAUCE – because I have a 4 and 6-year-old, I leave out the hot sauce until one hour of cooking time left (otherwise, I would add the hot sauce at the beginning with everything else). With an hour left, everything will be cooked, so I scoop out the non-spicy portions, then add the 1/2 cup of franks (or slightly less than 1/2 cup) for the last hour of cooking. If you don’t like spicy food, you can leave the hot sauce out altogether, and it still tastes great!