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bowl of high-protein turkey chili

High-Protein Turkey Chili

This hearty high-protein turkey chili is loaded with lean ground turkey, beans, and spices. It’s cozy, flavorful, and easy to make for weeknight dinners or meal prep. Healthy comfort food at its best.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 pound lean ground turkey 93% lean or similar
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 28 oz can crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish
Optional:
  • 1 cup corn kernels or chopped zucchini
  • Greek yogurt or shredded cheese for serving

Method
 

Step 1: Sauté Aromatics
  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and red bell pepper. Sauté for 3–4 minutes, until the onions are soft and fragrant.
Step 2: Cook the Turkey
  1. Add ground turkey to the pot. Break it up with a wooden spoon and cook until it’s no longer pink. This takes about 5–6 minutes.
Step 3: Add Spices
  1. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let the spices cook with the turkey for a minute to bring out the flavor.
Step 4: Add Tomatoes, Beans, and Broth
  1. Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Add the black beans and kidney beans, mixing everything together.
Step 5: Simmer
  1. Reduce the heat to low and let the chili simmer uncovered for 30–40 minutes. Stir every now and then so it doesn’t stick. The chili will thicken as it cooks.
Step 6: Taste and Adjust
  1. Give it a taste and adjust the seasoning if needed. Add more salt, pepper, or chili powder based on your preference.
Step 7: Serve
  1. Ladle the chili into bowls and top with fresh cilantro or green onions. Add a spoon of Greek yogurt or a sprinkle of cheese if you like.

Notes

  • This chili gets thicker as it cools. Add a splash of broth when reheating if you want it a bit thinner.
  • You can make it in a crockpot — just brown the turkey first, then cook everything on low for 6 hours or high for 3 hours.
  • For extra veggies, stir in spinach or zucchini near the end of cooking.
  • It freezes great! Store leftovers in freezer-safe containers for up to 3 months.