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steaming bowl of protein turkey and bean chili

Protein Turkey and Bean Chili Recipe

A hearty, healthy turkey chili loaded with black and kidney beans, bell peppers, and spices. It’s full of protein, simple to make, and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g lean ground turkey
  • 1 can 15 oz / 425 g black beans, drained and rinsed
  • 1 can 15 oz / 425 g kidney beans, drained and rinsed
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can 14 oz / 400 g diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups 480 ml low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook for 3–4 minutes until softened.
  2. Add ground turkey, break it up with a spoon, and cook until no pink remains.
  3. Add diced red and green bell peppers. Cook 3–5 minutes until slightly tender.
  4. Stir in chili powder, cumin, smoked paprika, and cayenne. Mix well to coat turkey and veggies.
  5. Add black beans, kidney beans, diced tomatoes, tomato paste, and chicken broth. Stir until combined.
  6. Bring to a boil, then reduce heat and simmer for 25–30 minutes. Stir occasionally.
  7. Taste and adjust seasoning with salt, pepper, or extra spices if desired.
  8. Serve hot, garnished with fresh cilantro. Optional: add a wedge of lime or a dollop of Greek yogurt.

Notes

  • This chili keeps well in the fridge for up to 5 days and freezes nicely for up to a month.
  • You can adjust the spice level to your taste by adding or reducing cayenne pepper.
  • For extra protein, add cooked quinoa or extra beans.
  • Leftover chili tastes even better the next day as the flavors meld together.