Turkey chili
Lean ground turkey chili with kidney and black beans. Protein-heavy, fiber-loaded, and freezer-friendly. Makes a week of dinners.
high-protein dinner meal-prep freezer-friendly
Per serving
410 kcal
Total time
45 min
Servings
6
Difficulty
easy
Protein
35g
Carbs
35g
Fat
14g
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Ingredients
- Ground turkey (93/7) 1.5 lbs
- Onion 1 large, diced
- Bell peppers 2, diced
- Garlic 4 cloves, minced
- Diced tomatoes 28 oz can
- Tomato paste 2 tbsp
- Kidney beans 15 oz can, drained
- Black beans 15 oz can, drained
- Chicken broth 1 cup
- Chili powder 2 tbsp
- Cumin 1 tbsp
- Smoked paprika 1 tsp
- Olive oil 1 tbsp
- Salt 1.5 tsp
Steps
- 1 Heat olive oil in a large pot over medium-high heat.
- 2 Add turkey. Brown 5-7 minutes, breaking up with a spatula.
- 3 Add onion and bell peppers. Cook 5 minutes until softened.
- 4 Add garlic, chili powder, cumin, paprika, salt. Toast 30 seconds.
- 5 Stir in tomato paste. Cook 1 minute.
- 6 Add diced tomatoes, beans, and broth. Bring to a simmer.
- 7 Reduce heat to low. Simmer uncovered 25-30 minutes.
- 8 Adjust salt. Serve with Greek yogurt, lime, cilantro, or cheese.
Freezes perfectly — divide into 1-cup containers. Reheat with a splash of water. Tastes better the next day.