Go Back

High Protein Turkey Chili

A thick, deeply savory chili packed with lean ground turkey, hearty beans, and bold spices. Perfect for weeknight dinners or Sunday meal prep, this comforting pot delivers big flavor and impressive protein in every bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground turkey (93% lean)
  • 15 oz kidney beans, drained and rinsed (1 can)
  • 15 oz black beans, drained and rinsed (1 can)
  • 28 oz crushed tomatoes (1 can)
  • 15 oz diced tomatoes (1 can)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • 1 cup low-sodium chicken broth

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent.
  2. Add the minced garlic and stir for another 30 seconds until fragrant.
Brown the Turkey
  1. Add the ground turkey to the pot. Break it apart with a wooden spoon and cook over medium-high heat for 6 to 8 minutes until no pink remains in the meat, getting a little golden color on the turkey for added richness.
  2. Drain any excess liquid if needed before moving forward.
Bloom the Spices
  1. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper directly onto the cooked turkey. Stir everything together and let the spices cook for about 60 seconds to bloom them and bring out their bold, fragrant flavors.
Add the Tomatoes and Beans
  1. Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir to combine everything thoroughly.
  2. Add both cans of rinsed beans and give the pot another good stir.
Simmer Low and Slow
  1. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for 20 to 25 minutes, stirring every 5 minutes or so, until thickened and flavors have melded together.
  2. Taste and adjust seasoning before serving, adding a pinch more salt or extra chili powder as needed.

Notes

Substitution Tips: Swap kidney beans for pinto beans for a milder, creamier flavor. Ground chicken works in place of turkey. Add canned corn or zucchini to stretch the batch. Meal Prep Tip: Double the batch on Sunday and portion into individual containers for the week. Storage: Store cooled chili in an airtight container in the refrigerator for up to 5 days. Freezes beautifully for up to 3 months — portion into freezer-safe bags. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the texture. Slow Cooker Option: Brown the turkey and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. To thicken thin chili, simmer uncovered for an extra 10 minutes or mash a portion of the beans against the side of the pot.