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–+ servings
A top down view of a bowl of high protein turkey chili.
Course dinner

High Protein Turkey Chili

By: Elysia Cartlidge
Servings 5 - 6 servings
This high protein turkey chili is packed with lean ground turkey, black beans, and plenty of vegetables for a hearty, satisfying dinner with 25 grams of protein per serving. Made entirely in one pot, it's an easy, family-friendly meal that's perfect for busy weeknights, meal prep, or stocking the freezer.
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes

Ingredients
  

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 large sweet red bell pepper coarsely chopped
  • 1 cup chopped celery (about 3 stalks)
  • 1 large carrot diced
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1/2 jalapeno pepper cored, deveined and finely chopped
  • 1 bay leaf
  • 1 14 ounce can fire-roasted tomatoes
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup reduced sodium chicken broth or more to taste
  • 1/2 tablespoon maple syrup
  • 1 15 ounce can low sodium black beans drained
  • Salt and freshly ground pepper to taste

Instructions

  • Over high heat, preheat a large 5-6 quart Dutch oven, ceramic non-stick skillet or heavy bottom pot. Add ground turkey and cook for about 5 minutes or until no longer pink, stirring and breaking into small pieces with spatula. Transfer to a bowl, and set aside. Drain any fat from the pan.
  • Return skillet or pot to medium heat and add the oil. Add garlic and onion, and sauté for about 5 minutes or until translucent, stirring occasionally. Add celery, carrot and bell peppers, sauté for 5 more minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano, and cocoa powder and saute for an additional minute.
  • Add the turkey back to the pan along with the jalapeno pepper, bay leaf, tomatoes, tomato paste, chicken broth, and maple syrup. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Stir to blend well.
  • Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Season with salt and pepper to taste. Serve in bowls with cheddar cheese, sour cream or Greek yogurt, and lime wedges, if desired.

Notes

  • I recommend doing all the chopping for this chili ahead of time. That way, you just have to toss the vegetables, turkey and seasonings in the pan and cook. It moves pretty fast if you prep before you start cooking.
  • This chili tends to thicken the longer it sits. You may wish to add some extra broth right before serving to thin the it out a bit.
  • If you can find it, a combination of white and dark ground turkey works really well for this chili. If not, it still works well with just white meat.
  • If you plan to make this turkey and black bean chili for a crowd or as a freezer meal, I recommend making a double batch. Freeze in these Souper Cubes for individual portions!

Nutrition

Calories: 309kcalCarbohydrates: 29gProtein: 25gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 624mgPotassium: 791mgFiber: 10gSugar: 7gVitamin A: 4170IUVitamin C: 41mgCalcium: 117mgIron: 4mg
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