Description
This High Protein Chili is a hearty and flavorful dish packed with lean ground turkey, fire-roasted tomatoes, and a variety of beans. Seasoned with a blend of chili powder, cumin, and smoked paprika, it’s perfect for a nutritious and satisfying meal that’s ready in just 45 minutes.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground turkey
- 1 bell pepper, diced
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup low sodium chicken broth
Instructions
- Heat olive oil and cook onions: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until the garlic is fragrant but not browned, enhancing the flavor base.
- Brown ground turkey: Add the lean ground turkey to the pot. Cook for 6 to 8 minutes, breaking it up with a spoon as it browns evenly. This step ensures the turkey cooks through while building flavor.
- Incorporate bell pepper and spices: Stir in diced bell pepper, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to allow the spices to toast lightly and the bell pepper to soften slightly.
- Add tomato paste and tomatoes: Mix in the tomato paste and the can of fire-roasted diced tomatoes. Stir well and let cook for 2 minutes, which helps deepen the tomato flavor and integrate it with the spices.
- Combine broth and beans: Pour in the low sodium chicken broth, drained and rinsed black beans, and kidney beans. Stir to combine all the ingredients evenly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes. Stir occasionally to prevent sticking and to allow flavors to meld and the chili to thicken.
- 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 to add creaminess and extra flavor.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños when adding spices.
- Use ground turkey breast for a leaner option.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- If you prefer a thicker chili, simmer uncovered for a bit longer or mash some beans during the last few minutes of cooking.
- Feel free to substitute chicken broth with vegetable broth for a different flavor profile or vegetarian version (using plant-based protein instead of turkey).
