Heat a large stockpot over medium-high heat. Drizzle the olive oil in the bottom of the pot. Add the onions and cook until golden and translucent. Add the garlic and cook for two minutes.
Add the ground turkey and saute until browned, stirring frequently. Pour in the cans of beans and tomatoes (do not drain). Add the taco seasoning.
Bring to a simmer. Simmer for at least 10 minutes for the flavors to combine.
Serve with the toppings of your choice such as cheddar cheese, sour cream, and cilantro.
To Reheat: put the low carb chili in a pot and heat it with medium heat. Warm the soup until it's hot all the way through then serve. You can also microwave it for 1-2 minutes or until it's hot. Be sure to cover it with a paper towel when heating in the microwave. To Freeze: pour the chili in a bag or container after it's cooled down all the way. Keep it airtight and it will last 2 months or so in the freezer. Substitutions: swap the ground turkey for ground beef or shredded chicken.