Warm, filling and built for busy weeks, this High-Protein Turkey Chili combines lean ground turkey, two kinds of beans, tomatoes and smoky spices. One pot makes four hearty portions that reheat beautifully for lunch or dinner.
Why You’ll Love This Turkey Chili
- Approximately 40–48 grams of protein per serving
- Four generous meal-prep portions
- Made in one pot for easier cleanup
- Freezer-friendly and easy to reheat
- Simple to adjust for more or less heat
Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 pounds lean ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup frozen corn, optional
- 1/2 cup plain Greek yogurt, for serving
- 1/2 cup shredded reduced-fat cheddar, for serving
- 3 green onions, sliced, for serving
Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
2. Brown the Turkey
Add the ground turkey. Cook for 8–10 minutes, breaking it into small crumbles, until no pink remains and the turkey reaches 165°F.
3. Bloom the Spices
Stir in the chili powder, cumin, smoked paprika, oregano, salt and black pepper. Cook for 1 minute so the spices become fragrant.
4. Build the Chili
Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, chicken broth and optional corn. Stir well and bring the mixture to a gentle boil.
5. Simmer
Reduce the heat to low and simmer uncovered for 25–35 minutes, stirring occasionally, until the chili is thick. Add a splash of broth if it becomes thicker than you prefer. Taste and adjust the seasoning.
6. Portion the Meal Prep
Let the chili cool slightly, then divide it evenly among four meal-prep containers. Store the Greek yogurt, cheddar and green onions separately and add them after reheating.
Estimated Nutrition
Per serving, based on 4 servings: approximately 600–700 calories, 40–48 grams of protein, 55–70 grams of carbohydrates and 16–24 grams of fat.
Nutrition values are estimates and will vary based on the ground turkey, beans, toppings, cooking oil and exact portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Cool promptly and store in airtight containers for up to 4 days.
- Freezer: Freeze cooled chili in freezer-safe portions for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stovetop or in the microwave until the center reaches 165°F. Stir halfway through for even heating.
- Toppings: Keep yogurt, cheese and green onions in separate containers until serving.
- Texture: Add a small splash of broth or water before reheating if the chili thickens in storage.
Easy Swaps and Variations
- Use lean ground chicken in place of turkey.
- Add diced jalapeño or cayenne pepper for more heat.
- Replace one can of beans with pinto beans.
- Skip the corn for fewer carbohydrates.
- Serve over brown rice, quinoa or a baked sweet potato for a larger meal.
- Use dairy-free yogurt and cheese when needed.
Food-Safety Note
Cook ground turkey to a minimum internal temperature of 165°F. Refrigerate the chili within two hours of cooking, keep it at 40°F or below and reheat leftovers to 165°F before serving.
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