You know those nights when you crave something hearty and satisfying, but you also want to keep it healthy? That’s exactly why I fell in love with this high protein turkey chili. It’s packed with lean turkey, two kinds of beans, and just the right blend of spices—so it’s flavorful, filling, and guilt-free. I’ve made this recipe for busy weeknights, game-day gatherings, even meal prep Sundays, and it never disappoints. Plus, it’s ready in under an hour! Whether you’re fueling up post-workout or just need a cozy meal, this chili hits the spot every time.
Why You’ll Love This High Protein Turkey Chili
Trust me, this isn’t just another chili recipe—it’s a game-changer. Here’s why:
- Packed with protein: Lean turkey and beans keep you full for hours without the heaviness of beef.
- Weeknight magic: One pot, 45 minutes, and boom—dinner’s ready.
- Healthy but hearty: All the cozy vibes of classic chili, minus the guilt.
- Flavor bomb: Smoky paprika and cumin make every spoonful irresistible.
- Meal prep hero: Tastes even better the next day (if it lasts that long!).
Ingredients for High Protein Turkey Chili
Okay, let’s talk ingredients—because this chili is only as good as what you put in it! Here’s everything you’ll need (and yes, I’ve learned the hard way that skipping the fresh garlic is a big no-no):
- 1 lb lean ground turkey (93% lean works best—trust me, you won’t miss the fat)
- 1 onion, diced (yellow or white, whatever’s in your pantry)
- 2 cloves garlic, minced (fresh is key—none of that jarred stuff!)
- 1 bell pepper, chopped (I use red for sweetness, but any color works)
- 1 can (15 oz) kidney beans, drained (don’t forget to rinse ’em!)
- 1 can (15 oz) black beans, drained (same deal—give ’em a quick rinse)
- 1 can (14.5 oz) diced tomatoes (fire-roasted if you’re feeling fancy)
- 2 cups chicken broth (low-sodium lets you control the salt)
- 1 tbsp chili powder (the backbone of flavor)
- 1 tsp cumin (that warm, earthy magic)
- 1 tsp paprika (smoked if you’ve got it)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly cracked if possible)
- 1 tbsp olive oil (for sautéing—extra virgin adds nice flavor)
See? Nothing crazy—just simple, wholesome stuff that comes together beautifully. Now let’s get cooking!
How to Make High Protein Turkey Chili
Alright, let’s dive into the fun part—making this chili! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have a pot of deliciousness ready in no time.
Cooking the Base
First things first—heat that olive oil in a large pot over medium heat (not too hot, or you’ll burn the garlic!). Toss in your diced onion, minced garlic, and chopped bell pepper. Stir them around until they soften up and smell amazing—about 5 minutes should do it. You’ll know it’s ready when the onions turn translucent and the peppers brighten up a bit.
Browning the Turkey
Next up, add your lean ground turkey to the pot. Break it up with a wooden spoon as it cooks—no big clumps allowed! Keep stirring until there’s no pink left anywhere. This usually takes about 6-7 minutes. Pro tip: If there’s excess liquid, just drain it off quickly so your chili doesn’t get watery.
Simmering the Chili
Now for the magic! Sprinkle in all those spices—chili powder, cumin, paprika, salt, and pepper. Stir well so every bit of turkey gets coated. Then dump in your diced tomatoes, drained beans, and chicken broth. Give it a good stir, bring it to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. That’s when all the flavors really come together! Give it an occasional stir, and taste it near the end—sometimes I add an extra pinch of salt or cumin if it needs it.
Tips for Perfect High Protein Turkey Chili
Want to take your chili from good to knock-your-socks-off amazing? Here are my foolproof tricks:
- Spice it your way: Start with the recipe’s spice amounts, then taste and adjust. I often add an extra pinch of chili powder or a dash of cayenne for heat lovers.
- Thicken it right: If your chili looks too thin after simmering, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in—bam, instant body!
- Toppings are everything: Don’t skip the fresh garnishes! My go-tos: diced avocado, shredded cheese, Greek yogurt (healthier than sour cream), and a squeeze of lime.
- Patience pays off: Let it sit 10 minutes off heat before serving—those flavors meld beautifully.
Ingredient Notes & Substitutions
Don’t stress if you’re missing something—this chili is super flexible! Swap ground turkey for chicken if that’s what you’ve got. Prefer pinto beans over black beans? Go for it! Even the bell pepper can be swapped with poblano or jalapeño for a kick. Just stick to fresh garlic—no shortcuts there!
Serving Suggestions for High Protein Turkey Chili
Oh, the fun part—dressing up your chili! My family goes wild for toppings. Pile on shredded cheddar, creamy avocado slices, or a dollop of Greek yogurt. For sides, I swear by warm cornbread or fluffy brown rice—perfect for soaking up every last drop!
Storage & Reheating
This chili actually gets better after a day or two in the fridge—just store it airtight for up to 4 days. For longer storage, freeze portions in freezer bags (lay them flat to save space!) for up to 3 months. Reheat gently on the stove with a splash of broth to loosen it up, or microwave in 30-second bursts, stirring between each. Easy-peasy!
High Protein Turkey Chili Nutritional Info
Each hearty bowl of this turkey chili packs a serious nutritional punch! Per serving (about 1 cup), you’re looking at roughly:
- 280 calories
- 25g protein (hello, muscle fuel!)
- 25g carbs
- 8g fiber (that’s a third of your daily needs!)
Of course, exact numbers may vary slightly depending on your ingredient brands or toppings—but trust me, it’s always a win for your health goals.
Frequently Asked Questions
Can I use ground beef instead of turkey?
Absolutely! Swap in lean ground beef if you prefer—just drain any excess fat after browning. The chili will be richer, but still delicious. I stick with turkey to keep it lean and high-protein.
How can I make this chili spicier?
Oh, I love this question! For extra heat, add 1/2 tsp cayenne pepper with the spices, or toss in a diced jalapeño when sautéing the onions. My secret weapon? A few dashes of hot sauce at the end!
Can I make this in a slow cooker?
Yes! Brown the turkey and veggies first, then dump everything into your slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours. The flavors deepen beautifully this way.
Is this chili freezer-friendly?
Totally! It freezes like a dream—just cool completely and store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Now it’s your turn—whip up a batch and tag me with your chili masterpiece! I love seeing your creations.
Print
High Protein Turkey Chili Recipe Ready in 45 Minutes
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Fat
Description
A hearty and high-protein turkey chili that’s perfect for a healthy meal. Packed with lean turkey and beans, it’s both nutritious and filling.
Ingredients
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Add ground turkey and cook until browned.
- Stir in chili powder, cumin, paprika, salt, and black pepper.
- Add diced tomatoes, beans, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add jalapeños or red pepper flakes.
- Store leftovers in the fridge for up to 4 days.
- Freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
