Low Carb Camping Chili

Every year my family goes camping for Father's day and every year I make chili in advance for us to have for dinner. It's delicious. But this year I had to make some changes to make it suit my new low carb, healthy eating. It's delicious, so I thought I would share. I made up this recipe, adapted from years of making chili.

 I brown some ground turkey with a little olive oil, chili powder, cumin and chipotle chili spice (my kids won't eat the chili so I can make it spicy).  Then I add peppers, carrots, one can of kidney beans and let it all cook together.

At the same time I caramelize some onions in olive oil with sugar and a little nutmeg. Trust me, it's worth using the sugar. I use one onion and 1 Tbsp of sugar.

 My tomatoes and beans of choice. Normally I use 3 different types of beans but to cut down on the carbs, I only used one can of kidney beans. Eden Organic brand has no added salt so super low in sodium.

 After the onions are done, I add them to the turkey mixture and I add a little more olive oil to the pan and cook up the mushroom. Mushrooms are always better when cooked before adding to the chili.

Look how colourful it is.

Then I add my tomatoes and one can of tomato paste and viola, chili. I continually check the flavour and add more cumin and chili powder, if it needs it. If you like lots of spice, you could add hot sauce too. It's super thick but thins out after I have to cool and reheat it while camping. It's always so much better on the second day.