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Best High-Protein Turkey Chili – Easy 30-Minute One-Pot Meal

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A quick and hearty turkey chili packed with 30 grams of protein per serving, made in one pot in under 30 minutes. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Avocado, diced (for garnish)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the bell pepper, open all cans, rinse and drain the beans, and measure out spices into a small bowl.
  2. Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and let it shimmer for about 30 seconds.
  3. Add the ground turkey and break it up with a wooden spoon. Let it cook without moving too much for 3-4 minutes to develop a brown crust, then stir and cook until no longer pink, about 5-6 minutes total. Transfer the turkey to a plate using a slotted spoon, leaving any rendered fat in the pot.
  4. Add the diced onion and bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and starting to brown at the edges.
  5. Add the minced garlic and all spices (chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne if using). Stir constantly for 30-60 seconds until fragrant.
  6. Pour in the diced tomatoes and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pot. Let it come to a simmer.
  7. Return the cooked turkey to the pot. Add the drained beans and chicken broth. Stir everything together until well combined.
  8. Bring the chili to a boil, then reduce heat to low. Cover the pot with a lid slightly ajar and let it simmer for 15-20 minutes, stirring occasionally.
  9. Taste and adjust seasoning as needed. Add more salt, cumin, or cayenne to your preference.
  10. Let the chili rest for 5 minutes off the heat. Serve hot with desired toppings.

Notes

For best flavor, toast the spices in the hot oil for 30 seconds. The chili tastes even better the next day. To thicken, mash some beans against the pot or let simmer uncovered. Freezes well for up to 3 months.

Nutrition

Keywords: turkey chili, high protein chili, easy chili, one pot meal, 30 minute dinner, healthy chili, meal prep chili

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