High-Protein Lean Ground Turkey Chili
High-Protein Lean Ground Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup chicken broth, low sodium
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
- 1/2 cup shredded cheddar cheese, for garnish (optional)
- 1/4 cup Greek yogurt, plain, for garnish (optional)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the diced yellow onion to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, rinsed and drained black beans, and chicken broth. Stir well to combine.
⏱️ 2 min
- 5
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer it longer.
⏱️ 20 min
- 6
Season the chili with salt and black pepper to taste. If desired, serve hot, garnished with fresh cilantro, shredded cheddar cheese, or a dollop of plain Greek yogurt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Lean Ground Turkey Chili
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup chicken broth, low sodium
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
- 1/2 cup shredded cheddar cheese, for garnish (optional)
- 1/4 cup Greek yogurt, plain, for garnish (optional)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the diced yellow onion to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, rinsed and drained black beans, and chicken broth. Stir well to combine.
⏱️ 2 min - 5
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer it longer.
⏱️ 20 min - 6
Season the chili with salt and black pepper to taste. If desired, serve hot, garnished with fresh cilantro, shredded cheddar cheese, or a dollop of plain Greek yogurt.
⏱️ 1 min