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High Protein Chili

A hearty chili made with lean ground turkey and black beans, perfect for satisfying hunger without the food coma. Easy to customize and meal prep-friendly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 lbs lean ground turkey (93% or 99%) or extra-lean ground beef
Spices
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2–1 tsp cayenne (adjust to heat preference)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
Tomato Ingredients
  • 1 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can fire-roasted diced tomatoes, undrained
Beans and Broth
  • 2 15 oz cans black beans, drained and rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tsp maple syrup or honey (optional) balances acidity
Finishing Touches
  • 1 tbsp apple cider vinegar for brightness
Optional Add-ins
  • 1 small jalapeño, minced
  • 1 cup corn kernels
  • 1 chopped chipotle in adobo for smoky heat
Toppings
  • to taste Greek yogurt optional but encouraged
  • to taste shredded cheddar optional but encouraged
  • to taste chopped cilantro optional but encouraged
  • to taste sliced green onions optional but encouraged
  • to taste lime wedges optional but encouraged
  • to taste avocado optional but encouraged

Method
 

Cooking Steps
  1. Heat olive oil in a large Dutch oven over medium. Add onion and bell pepper; cook for 4–5 minutes until softened and lightly golden.
  2. Stir in garlic (and jalapeño if using). Cook for 30–60 seconds until fragrant.
  3. Add ground turkey, breaking it up with a spatula. Cook for 5–7 minutes until no longer pink. Season with 1/2 tsp salt and pepper.
  4. Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 1 minute.
  5. Add tomato paste and cook another minute until brick red and glossy.
  6. Pour in crushed tomatoes, fire-roasted tomatoes, broth, black beans, and maple syrup (if using). Stir well and bring to a gentle simmer.
  7. Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally.
  8. Stir in apple cider vinegar and adjust salt, pepper, and heat. If too thick, add more broth; if too thin, simmer uncovered for 5–10 minutes.
  9. Ladle into bowls and top with Greek yogurt, cheddar, cilantro, and lime.

Notes

Store in airtight containers for 4–5 days in the fridge or freeze up to 3 months. Reheat gently with a splash of broth or water.