A cool weather favorite just got a low-carb twist! If you love chili but prefer to pass on the beans, this Whole30 Chili recipe features your favorite chili veggies minus the magical fruit. Plus it packs a double dose of gut-friendly amino acids from both the Kettle & Fire Chicken Cooking Broth and collagen powder. Slice n’ dice this easy dish for a weeknight protein pick-me-up!
Low Carb Chili
Ingredients
- 2 tbsp garlic diced
- 1/2 cup white onions diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 lbs ground turkey
- 28 oz canned diced tomatoes
- 1 cup Kettle & Fire Chicken Cooking Broth
- 6 oz tomato paste
- 3 tbsp chili powder
- 1 tbsp dried oregano
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp cumin
- 2 tbsp salt
- 1 tsp ground black pepper
- 1 tsp collagen powder
- 1 tsp xanthan gum
TOPPINGS:
- Greek yogurt (or unsweetened coconut yogurt to keep it Whole30)
- jalapeno sliced
- scallions sliced
Instructions
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Sauté garlic and onion for 2 minutes until softened and fragrant.
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Add in the diced bell peppers and sauté for 2 minutes.
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Add in ground turkey and cook until meat is browned
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Once meat is browned, add in the can of diced tomatoes, cooking broth, tomato paste, chili powder, oregano, onion powder, paprika, cumin, salt, and pepper. Cover and let simmer for 15 minutes.
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Next, add in collagen powder and xanthan gum for thickening.
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Let simmer for 5 more minutes then serve with your favorite toppings.