Make this hearty, one-pot chili using lean ground turkey and beans for a satisfying, high-protein meal perfect for meal prepping.
Author:Noah Maxwell
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 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (28 ounce) can crushed tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup low-sodium chicken broth
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, 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, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the crushed tomatoes, all three types of rinsed beans, and the chicken broth. Stir well to combine all ingredients.
Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.
Taste the chili and season with salt and pepper as needed before serving.
Notes
For a thicker chili, remove the lid for the last 15 minutes of cooking.
This recipe freezes well; cool completely before transferring to freezer-safe containers.
Serve with your favorite toppings like Greek yogurt instead of sour cream, or shredded cheese.