High Protein Ground Turkey Chili

Chili is the kind of meal that brings everyone together—whether it’s a busy weeknight or a cozy weekend dinner. But this isn’t just any chili; it’s a protein-packed version that keeps you full, satisfied, and energized long after the last spoonful. With hearty beans, lean ground turkey, and a blend of spices, this dish delivers all the comfort you expect from a classic chili while also checking the box for nutritious, high protein meals.

What makes this chili stand out is how simple it is to make, yet how deeply flavorful it turns out. By combining pantry staples with fresh vegetables and a touch of spice, you get a dinner that tastes like it simmered for hours, even though it’s ready in under an hour. It’s a great option for meal prep too—just make a big batch, and you have several lunches or dinners ready to go.

I love how versatile this protein-packed chili is. You can adjust the heat with more or fewer chili flakes, swap in beans or lentils for added texture, or even add extra vegetables for a nutrient boost. It’s one of those one pot meals that feels special without requiring hours in the kitchen. Perfect for family dinners, potlucks, or a healthy chili dinner when you want something hearty but not heavy.

Beyond its flavor, this chili is designed to fuel your day. Whether you’re balancing a busy schedule, hitting the gym, or just wanting a comforting meal that supports your nutrition goals, it’s an easy way to enjoy one of the best healthy chili recipes around. Serve it with a side of cornbread or over brown rice, and you’ve got a meal that satisfies both taste buds and appetite.

Why You’ll Love It

• Packed with Protein – This chili isn’t just tasty; it’s loaded with protein from lean ground turkey and beans, making it a perfect option for high protein meals that keep you full longer.
• Healthy and Satisfying – You get all the comfort of a classic chili without the guilt. It’s a healthy chili that sneaks in plenty of vegetables while keeping calories in check.
• One Pot Wonder – Everything cooks in a single pot, which means less cleanup and more time to enjoy your meal. Perfect for busy weeknights or meal prep sessions.
• Customizable to Your Taste – Want it spicier or packed with extra veggies? You can tweak this protein-packed chili to suit your flavor preferences while keeping it nutritious.
• Meal Prep Friendly – Make a big batch, and you have several lunches or dinners ready to go. It’s one of the best healthy chili recipes for anyone looking to simplify their weekly meals.

Ingredient List

For the Chili:

• 1 lb (450g) lean ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup low-sodium chicken or vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium carrot, diced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 1 tbsp olive oil

Optional Toppings:

• Shredded cheese
• Greek yogurt or sour cream
• Chopped cilantro
• Sliced green onions

Ingredient Notes

• I always use lean ground turkey—it’s high in protein but keeps the chili light and not greasy.
• Don’t skip the beans! Black beans and kidney beans make this a protein-packed chili and give it a hearty texture.
• I love using smoked paprika for that warm, smoky flavor—it takes the chili to the next level.
• Carrots and bell peppers are optional but add sweetness and extra nutrients; I like mine finely diced so they blend nicely into the chili.
• If you like a bit of heat, the cayenne pepper really wakes up the flavors, but it’s easy to leave out if you prefer mild.

Kitchen Equipment Needed

• Large Pot or Dutch Oven – For cooking everything in one place; I love my enameled Dutch oven because it heats evenly.
• Wooden Spoon or Silicone Spatula – Perfect for stirring without scratching your pot.
• Chef’s Knife – For chopping onions, peppers, and carrots quickly and safely.
• Cutting Board – A sturdy surface for all your veggies; I use a bamboo one that’s easy to clean.
• Measuring Cups & Spoons – To make sure your spices and liquids are just right.
• Can Opener – Essential for those canned beans and tomatoes.

Instructions

1. Prep Your Ingredients

• Dice the onion, bell pepper, and carrot into small, even pieces.
• Mince the garlic cloves finely.
• Drain and rinse the black beans and kidney beans.
  Pro Tip: Prepping all your ingredients before turning on the stove makes cooking much smoother—no scrambling halfway through!

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2. Sauté the Aromatics

• Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion, bell pepper, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened.
• Stir in the garlic and cook for 30 seconds more until fragrant.
  Pro Tip: Don’t rush this step—softening the vegetables builds the base flavor for the whole chili.

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3. Brown the Turkey

• Add the ground turkey to the pot.
• Break it apart with a spatula or wooden spoon as it cooks.
• Cook for 5–6 minutes until no pink remains.
• Season lightly with salt and pepper.
  Pro Tip: Browning the meat adds depth of flavor, so let it sit for a minute before stirring instead of constantly moving it.

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4. Add Spices and Tomatoes

• Sprinkle in chili powder, smoked paprika, cumin, and cayenne pepper. Stir well to coat the meat and vegetables.
• Pour in the diced tomatoes and broth, and stir everything together.
• Bring the mixture to a gentle simmer.
  Pro Tip: Taste and adjust spices at this stage—flavors intensify as the chili simmers, so start slightly milder if unsure.

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5. Simmer the Chili

• Add the black beans and kidney beans to the pot.
• Reduce heat to low and let the chili simmer uncovered for 20–25 minutes, stirring occasionally.
• The chili should thicken and all flavors meld together beautifully.
  Pro Tip: Stir every few minutes to prevent sticking, especially if your pot isn’t nonstick.

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6. Taste and Serve

• Taste the chili and adjust seasoning with more salt, pepper, or spices if needed.
• Ladle into bowls and top with your favorite optional toppings like shredded cheese, Greek yogurt, or fresh cilantro.

Tips and Tricks for Success

• Use Fresh Vegetables – Fresh onions, peppers, and carrots make a noticeable difference in flavor and texture.
• Don’t Skip Browning the Meat – It adds a rich depth to the chili that canned or pre-cooked meat can’t match.
• Simmer Low and Slow – A gentle simmer lets flavors meld and prevents burning at the bottom.
• Taste as You Go – Adjust spices gradually; chili flavors intensify the longer it cooks.
• One Pot Cleanup – Use a large Dutch oven or heavy-bottomed pot to keep everything in one pot for easy cleanup.

Ingredient Substitutions and Variations

• Meat Options – Swap ground turkey for lean ground beef, chicken, or even a plant-based protein for a vegetarian version.
• Beans – Try pinto beans, cannellini beans, or lentils if you want a different texture or flavor.
• Spice Level – Add extra cayenne or diced jalapeños for heat, or reduce spices for a milder chili.
• Vegetables – Zucchini, corn, or mushrooms can be added for extra nutrients and flavor.
• Broth – Chicken, beef, or vegetable broth all work; low-sodium is best if you’re watching salt.

Serving Suggestions

• I love serving this protein-packed chili with a slice of cornbread—it’s the perfect balance of sweet and savory.
• Spoon it over brown rice or quinoa for a hearty, filling meal that doubles as a healthy chili dinner.
• Top with shredded cheese, a dollop of Greek yogurt, and fresh cilantro for a creamy, fresh twist.
• Serve alongside a simple green salad with a light vinaigrette to brighten up the plate.
• For game day or casual dinners, I like pairing it with tortilla chips for a fun, scoopy option that everyone loves.

Storage and Reheating Instructions

• Refrigerate – Store leftover chili in an airtight container for up to 4 days.
• Freeze – Portion into freezer-safe containers or bags; lasts up to 3 months.
• Reheat on Stovetop – Warm gently over medium-low heat, stirring occasionally until heated through.
• Microwave – Reheat individual servings in a microwave-safe bowl for 2–3 minutes, stirring halfway.
• Add Liquid if Needed – If the chili has thickened too much in storage, stir in a splash of broth or water to reach your desired consistency.

Frequently Asked Questions

Can I make this chili vegetarian?

Absolutely! Swap the ground turkey for extra beans, lentils, or a plant-based protein. You’ll still get a protein-packed chili that’s hearty and satisfying.

How long does the chili last in the fridge?

Stored in an airtight container, it will keep for up to 4 days. Perfect for meal prep or quick weeknight dinners!

Can I freeze this chili?

Yes! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How can I make it spicier?

Add more cayenne pepper, chili flakes, or diced jalapeños. Start small—you can always add more heat as it simmers.

What can I serve it with?

I love pairing this healthy chili dinner with cornbread, rice, or a simple green salad. Tortilla chips are also fun for a casual, scoopy option.

Can I make this in a slow cooker?

Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4–6 hours. You’ll get the same rich, flavorful results.

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Did you try this recipe? Let me know in the comments how it turned out!