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A hearty and nutrient-packed turkey chili combining lean turkey, beans, and vibrant veggies in a flavorful, one-pot meal perfect for busy weeknights. This protein-rich chili is easy to prepare, reheats well, and offers comforting warmth with bold spices and smoky tomato depth.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil (can substitute with avocado oil)
  • 1 medium red bell pepper, seeds removed, diced
  • 1 small shallot or yellow onion, finely diced
  • 1–2 jalapenos, diced (adjust based on heat preference)
  • 2 cloves pressed garlic
  • 1 lb ground turkey (93/7 recommended)
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can fire-roasted diced tomatoes
  • 15 oz can tomato sauce
  • 4 oz can diced green chiles
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Black pepper to taste

Instructions

  1. Mix chili powder, cumin, onion powder, paprika, garlic powder, oregano, and salt in a small bowl until well blended.
  2. Warm olive oil in a large Dutch oven or heavy soup pot over medium-high heat until it shimmers.
  3. Add diced red bell pepper, diced shallot or onion, and jalapenos to the pot; season with a pinch of salt and pepper.
  4. Cook the vegetables 5 to 7 minutes, stirring occasionally, until softened and fragrant.
  5. Stir in pressed garlic and cook 1 minute until fragrant.
  6. Add ground turkey to the pot and break it apart with a wooden spoon into small, even pieces.
  7. Season the turkey with salt and pepper and brown completely, stirring frequently to avoid clumps.
  8. Drain and rinse the canned black beans and pinto beans.
  9. Pour in the drained black beans, pinto beans, fire-roasted diced tomatoes, tomato sauce, diced green chiles, and chicken broth.
  10. Sprinkle in the prepared chili seasoning mix and stir well to combine, folding gently when incorporating the beans to avoid mashing them.
  11. Bring the chili to a gentle boil, then lower the heat to maintain a simmer.
  12. Cover the pot and simmer for 20 minutes, stirring once halfway through to prevent sticking and allow flavors to mingle.
  13. Remove the pot from the heat and let the chili rest for about 5 minutes to thicken.

Notes

Brown ground turkey well to build a rich flavor base., Rinse canned beans to reduce sodium and remove packing liquid., Let chili rest off heat to thicken without extra effort., Adjust heat by adding more jalapeno or cayenne powder as desired., Avoid overcrowding the pot when sautéing veggies to ensure proper softening., Fold beans gently when mixing to preserve texture., Stick to 1/2 cup chicken broth to avoid watery chili., Bringing turkey to room temperature before cooking helps with better browning., Serve topped with sour cream, shredded cheddar, avocado, cilantro, green onions, and lime wedges., Pairs well with cornbread, tortilla chips, or a green salad., Make-ahead friendly; flavors develop further after resting.

Nutrition

Find it online: https://theproteincook.com/high-protein-turkey-chili-for-easy-dinner/