Description
This High Protein Chili recipe is a hearty, flavorful meal perfect for a nutritious lunch or dinner. Made with lean ground turkey, black beans, kidney beans, and a blend of spices, it offers a satisfying and protein-rich dish that’s easy to prepare in just 45 minutes. With a moderate level of heat and smoky undertones, this chili is ideal for those seeking a comforting yet healthy meal option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground turkey
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup low sodium chicken broth
Instructions
- Heat the oil and cook onions: In a large pot over medium heat, heat 1 tablespoon olive oil. Add the diced onion and cook for 3 minutes until it becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, ensuring not to burn the garlic.
- Brown the ground turkey: Add 1 pound of lean ground turkey to the pot. Cook for 6 to 8 minutes, breaking the meat apart with a spoon as it browns evenly.
- Incorporate spices and peppers: Stir in the diced bell pepper, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook this mixture for 2 minutes to release the flavors.
- Add tomato paste and tomatoes: Mix in 1 tablespoon tomato paste and the entire can of fire-roasted diced tomatoes (14.5 oz). Stir and let simmer for 2 minutes to deepen the flavor profile.
- Add broth and beans: Pour in 1 cup low sodium chicken broth, then add the drained and rinsed black beans and kidney beans (each 15 oz). Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes. Stir occasionally to prevent sticking and allow the chili to thicken.
- Adjust seasoning and serve: Taste the chili and adjust seasoning if necessary. Serve warm, optionally topped with avocado, Greek yogurt, or cheese for extra richness.
Notes
- For a spicier chili, add chopped jalapeños or a dash of cayenne pepper along with the other spices.
- Use low sodium broth and beans to better control the salt content.
- This chili can be prepared a day in advance as the flavors deepen overnight.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with cornbread or over a bed of rice for a more filling meal.
