Make this hearty, high protein chili using lean ground turkey. It is a flavorful, filling, and simple stovetop recipe perfect for weeknight dinners or meal prep.
Author:Avery
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1.5 pounds lean ground turkey
1 large yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 cup low-sodium chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion and bell pepper to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Add the rinsed beans, crushed tomatoes, tomato sauce, and chicken broth to the pot. Stir everything together well.
Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1 hour.
Taste the chili and season with salt, black pepper, and cayenne pepper, if using.
Serve hot with your favorite toppings. This chili is excellent for meal prep.
Notes
For a slow cooker version, combine all ingredients (except oil) in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
You can substitute the ground turkey with lean ground beef or ground chicken for variety.
This recipe is naturally gluten free.
This chili freezes well for future quick, protein packed dinner bowls.