High-Protein Turkey Chili

 

My Go-To High-Protein Turkey Chili

Hello, my friends!

You know how much I love a good, hearty meal that feels both comforting and completely nourishing. This is my absolute favorite chili recipe, and I'm so excited to share it with you. It's packed with lean protein and fiber, so it keeps you feeling full and satisfied for hours. This isn't just any chili; it's the perfect recipe for meal prepping, a cozy night in, or feeding a crowd. It’s warm, flavorful, and just feels like a hug in a bowl!

I've been making this one for years, and it's always a hit. I hope you love it as much as I do.

Lots of love, [LEEZA JOHAN]

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Servings: 6-8 Prep Time: 15 minutes Cook Time: 30-40 minutes

Ingredients

• 1 tablespoon olive oil

• 1.5 pounds lean ground turkey (93% lean or higher)

• 1 large yellow onion, chopped

• 1 red bell pepper, chopped

• 3 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (or more, if you like it spicy!)

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can black beans, rinsed and drained

• 1 (15-ounce) can kidney beans, rinsed and drained

• 1 cup low-sodium chicken or beef broth

• 1/2 teaspoon salt, or to taste

• Freshly ground black pepper, to taste

• Optional Toppings: Greek yogurt (a healthy alternative to sour cream!), shredded cheese, fresh cilantro, or sliced avocado.

Let's Make It!

1. Brown the turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook until it's nicely browned, breaking it up with a spoon as you go. Drain off any excess fat.

2. Sauté the veggies: Add the chopped onion and red bell pepper to the pot. Cook for about 5-7 minutes, until they start to soften. Stir in the minced garlic and cook for another minute until you can smell that wonderful aroma.

3. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the meat and vegetables. Stir everything together and cook for about a minute to toast the spices and really bring out their flavor.

4. Simmer: Pour in the crushed tomatoes and the broth. Add the rinsed black beans and kidney beans. Stir everything together, and season with salt and pepper. Bring the chili to a boil, then reduce the heat to a low simmer.

5. Let it all come together: Let the chili simmer, uncovered, for at least 20-30 minutes, or longer if you have time. The longer it simmers, the more the flavors will meld together and deepen.

6. Serve and enjoy: Ladle the hot chili into bowls. Now for the fun part—add your favorite toppings! A dollop of Greek yogurt, a sprinkle of cheese, or some fresh cilantro and avocado really makes this dish special.

I love how versatile this recipe is. You can easily adjust the spices to your liking. Feel free to add more veggies like zucchini or corn, too! I can’t wait for you to try this. Let me know what you think! ❤️