Description

A simple, high-protein turkey chili with black beans and cheddar that is forgiving, fast to make, and tastes better as leftovers.

Ingredients

Scale

1.5 lbs ground turkey (93% lean)
1 large yellow onion, diced
4 cloves garlic, minced
2 cans (15oz each) black beans, drained and rinsed
2 cans (14.5oz each) diced tomatoes (fire-roasted preferred)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup chicken broth (low-sodium)
1 cup sharp cheddar cheese, shredded
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Prep ingredients by dicing the onion, mincing the garlic, and draining/rinsing the beans.
Heat a large pot or Dutch oven over medium-high heat and add olive oil.
Add ground turkey and break it up with a wooden spoon. Brown for 8-10 minutes until fully cooked, then drain excess fat if necessary.
Reduce heat to medium. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 more minute.
Add chili powder, cumin, and smoked paprika. Stir and cook for 1 minute to toast the spices.
Pour in diced tomatoes (with juices), black beans, and chicken broth. Stir to combine.
Bring to a simmer, then reduce heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally, until thickened.
Season with salt and pepper to taste.
Serve hot, topped with shredded cheddar cheese and optional toppings like avocado, sour cream, or jalapeños.

Notes

This chili tastes better the next day as flavors meld. It freezes well in 2-cup portions. For a vegetarian version, swap turkey for extra beans and lentils, and use vegetable broth. Ensure you drain beans and tomatoes well to prevent watery chili.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4
Sodium: 680
Fat: 12
Saturated Fat: 4
Carbohydrates: 25
Fiber: 8
Protein: 28

Keywords: turkey chili, high protein, healthy dinner, one pot meal, black bean chili, easy recipe, meal prep