Description
This High Protein Chili recipe is a hearty, flavorful dish packed with lean ground turkey, black beans, and kidney beans. Perfect for a nutritious lunch or dinner, it combines a blend of spices and fire-roasted tomatoes to create a warming meal rich in protein and fiber. Ready in just 45 minutes, this pot-cooked chili is a satisfying and wholesome option for chili lovers seeking a healthy twist.
Ingredients
Scale
Protein & Beans
- 1 pound lean ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
Liquids & Others
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup low sodium chicken broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat oil and soften onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened, setting a flavorful base for the chili.
- Add garlic: Stir in minced garlic and cook for 1 more minute until fragrant, enhancing the aroma and depth of the dish.
- Cook ground turkey: Add ground turkey to the pot and cook for 6–8 minutes, breaking it up as it browns to ensure even cooking and build protein-rich content.
- Add bell pepper and spices: Stir in diced bell pepper, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to bloom the spices and soften the peppers.
- Incorporate tomato paste and tomatoes: Add tomato paste and fire-roasted diced tomatoes. Stir and cook for 2 minutes to deepen the tomato flavor and thicken the base.
- Add broth and beans: Pour in low sodium chicken broth, black beans, and kidney beans. Stir to combine all ingredients evenly in the pot.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally to meld flavors and thicken the chili.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning if needed. Serve warm, optionally topped with avocado slices, Greek yogurt, or shredded cheese for extra creaminess and flavor.
Notes
- For a vegetarian version, substitute ground turkey with textured vegetable protein or extra beans, and use vegetable broth instead of chicken broth.
- Adjust chili powder and smoked paprika amounts to your preferred spice level.
- Simmering uncovered helps thicken the chili; if you prefer a thinner consistency, simmer with the lid partially on.
- This chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with optional toppings such as avocado, Greek yogurt, shredded cheese, or chopped cilantro.
