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32g Protein Packed Chili Recipe for a Satisfying Meal

protein packed chili

A protein-packed chili made with lean ground turkey, kidney beans, and black beans. This healthy chili recipe is perfect for meal prep and is cooked in one pot for easy cleanup.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground turkey (or lean ground beef)
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn (frozen or canned, drained)
  • 2 cups low-sodium chicken broth (or beef broth)
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • Optional: ¼–½ tsp cayenne (for heat)
  • Toppings (optional): sour cream or Greek yogurt, chopped cilantro, shredded cheese, sliced jalapeños

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook 4–5 minutes until softened.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Add ground turkey and cook until browned, breaking it up with a spoon; drain excess fat if needed.
  4. Stir in tomato paste and cook 1 minute to deepen flavor.
  5. Add crushed tomatoes, broth, kidney beans, black beans, and corn.
  6. Season with chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.
  7. Bring to a gentle boil, then reduce heat and simmer uncovered 25–35 minutes, stirring occasionally, until thick.
  8. Serve hot with a dollop of sour cream and a sprinkle of cilantro.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze for up to 3 months.
  • Adjust cayenne for desired spice level.

Nutrition

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