Make this hearty, flavorful chili using lean ground turkey and beans for a high-protein meal perfect for meal prepping.
Author:Eva Navarro
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1.5 pounds lean ground turkey (93% lean or higher)
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes, undrained
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 heat. Add the onion and bell pepper and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the pot. Break it up with a spoon and cook until browned completely. Drain any excess fat.
Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper, if using. Cook for 1 minute, stirring constantly.
Add the rinsed beans, crushed tomatoes, tomato sauce, and chicken broth to the pot. Stir well to combine all ingredients.
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 adjust seasoning with salt and pepper as needed before serving.
Notes
For a slow cooker method, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This chili freezes well. Cool completely before storing in airtight containers for up to 3 months.
If you prefer a lower-carb option, reduce the amount of beans or substitute with extra vegetables like mushrooms or zucchini.