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High-Protein Turkey and Bean Chili

A thick, smoky high protein chili with lean ground turkey, kidney beans and crushed tomatoes. 42 grams of protein and 11 grams of fiber per bowl.

  • 42g protein
  • 385 calories
  • 55 minutes
  • 6 servings

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By The Protein First Kitchen Team. Published

Bowls of high protein turkey and bean chili
Photo by @myerslk88 on Unsplash

This high protein chili is thick, smoky and hearty, with 42 grams of protein and 11 grams of fiber in every bowl. Two pounds of lean turkey and two cans of kidney beans do the heavy lifting, and a generous amount of chili powder and cumin makes it taste like it simmered all day.

Two turkeys

All 99% lean turkey makes a dry, crumbly chili. All 93% adds more fat than needed. Half and half gives you a juicy chili that is still lean.

Best toppings

  • Plain Greek yogurt (a high-protein stand-in for sour cream).
  • Shredded cheddar and green onions.
  • Diced avocado and lime.

Batch cooking

Chili tastes even better the next day. Freeze it in single portions for fast lunches. If you prefer a creamy green chili, try our white chicken chili.

High-Protein Turkey and Bean Chili

Prep 15 min. Cook 40 min. Makes 6 servings of about 1 1/2 cups.

Servings

Ingredients

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add both turkeys and cook, breaking up, until browned, about 8 minutes.
  2. Add the onion and bell pepper and cook 5 minutes, until softened. Add the garlic and all the spices and cook 1 minute.
  3. Stir in the crushed tomatoes, beans, broth and salt. Bring to a simmer.
  4. Cover partially and simmer 30 minutes, stirring occasionally, until thick.
  5. Taste and adjust the salt and heat. Serve with your favorite toppings.

Notes

  • Mixing 93% and 99% lean turkey keeps the chili juicy while keeping fat low.
  • Use no-salt-added tomatoes and beans to cut the sodium to about 500 mg per bowl.
  • Freezes for 3 months.

Questions people ask

How can I make chili higher in protein?

Use lean ground turkey or beef, add beans, and top with Greek yogurt instead of sour cream. This recipe reaches 42 grams of protein per bowl.

Can I make it in a slow cooker?

Yes. Brown the turkey first, then cook everything on low for 6 to 8 hours or high for 3 to 4.

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