HIGH-PROTEIN DINNERS · CHILI SEASON
Two pounds of lean ground turkey and two kinds of beans make this a thick, filling chili. The spices bloom in the pot for a minute before the tomatoes go in, and then it simmers for half an hour. It makes six generous bowls and tastes even better the next day.
Jump to Recipe
- Serves
- 6 (about 1½ cups each)
- Total time
- About 1 hour
- Pot
- 5- to 6-quart Dutch oven
- Protein
- About 38 g per serving
- Turkey done at
- 165°F / 74°C
Why You’ll Love This Chili
- Protein from turkey and beans. Each bowl has about 38 g of protein before any toppings.
- Homemade spice mix. Chili powder, cumin, smoked paprika and oregano bloom in the pot for a deeper flavor.
- Better the next day. It refrigerates and freezes well, so it is good for a big batch.
Ingredient Notes
Use 93% lean ground turkey. It browns well and keeps the chili from tasting greasy.
Kidney and pinto beans give a mix of textures. Drain and rinse them to remove the starchy canning liquid and some of the sodium.
Chili powder blends vary in heat. Start with the amount listed and add cayenne at the end if you want more heat.
The recipe card below lists every quantity in one place.
How to Make High-Protein Ground Turkey Chili
Brown the turkey and bloom the spices
Brown the turkey, soften the onion and pepper, then stir in the spices and cook them for a minute.
Simmer until thick
Add the tomatoes, beans and broth and simmer, partially covered, until the chili thickens.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Bloom the spices. Cooking the spices in the pot for a minute before adding liquid makes the chili taste richer.
- Thicker or thinner. Simmer uncovered for 10 more minutes to thicken it, or add broth ¼ cup at a time to thin it.
- Taste at the end. Beans and tomatoes vary in salt. Adjust after simmering, not before.
Substitutions and Variations
- Ground beef: Use 93% lean ground beef and cook it to 160°F.
- Beans: Black beans work in place of either can.
- Slow cooker: Brown the turkey and bloom the spices on the stove, then move everything to a slow cooker and cook on low for 6 hours or high for 3 hours.
Serving Suggestions
Top with shredded cheddar, plain Greek yogurt and green onions, or serve it over a baked potato. The chipotle black beans make a smoky side for a chili night.
Storage, Reheating and Meal Prep
Cool, then refrigerate in covered containers within 2 hours for up to 4 days. Freeze in portions for up to 3 months. Reheat on the stove or in the microwave, stirring, until it reaches 165°F all the way through.
Food safety: Cook ground turkey to 165°F / 74°C. Divide a large batch into shallow containers so it cools quickly in the refrigerator.
Recipe Questions
Can I make it without beans?
Yes. Leave out both cans and reduce the broth to ½ cup. Each serving will have less fiber and a few grams less protein.
High-Protein Ground Turkey Chili
Ingredients
Method
- Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the turkey and cook for 6–8 minutes, breaking it up, until browned with no pink remaining (165°F / 74°C).
- Add the onion and bell pepper and cook for 5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the chili powder, cumin, paprika, oregano, salt and pepper and cook for 1 minute, until fragrant.
- Add the crushed tomatoes, kidney beans, pinto beans and broth. Stir well and bring to a boil.
- Reduce the heat to low and simmer, partially covered, for 30 minutes, stirring occasionally, until thickened. Taste and adjust the salt.
- Ladle into bowls and serve with your choice of toppings.