Turkey chili
Lean ground turkey chili with kidney and black beans. Protein-heavy, fiber-loaded, and freezer-friendly. Makes a week of dinners.
high-proteindinnermeal-prepfreezer-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
- Onion1 large, diced
- Bell peppers2, diced
- Garlic4 cloves, minced
- Diced tomatoes28 oz can
- Tomato paste2 tbsp
- Kidney beans15 oz can, drained
- Black beans15 oz can, drained
- Chicken broth1 cup
- Chili powder2 tbsp
- Cumin1 tbsp
- Smoked paprika1 tsp
- Olive oil1 tbsp
- Salt1.5 tsp
Steps
- 1Heat olive oil in a large pot over medium-high heat.
- 2Add turkey. Brown 5-7 minutes, breaking up with a spatula.
- 3Add onion and bell peppers. Cook 5 minutes until softened.
- 4Add garlic, chili powder, cumin, paprika, salt. Toast 30 seconds.
- 5Stir in tomato paste. Cook 1 minute.
- 6Add diced tomatoes, beans, and broth. Bring to a simmer.
- 7Reduce heat to low. Simmer uncovered 25-30 minutes.
- 8Adjust 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.