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- 1 lb lean ground turkey - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes - 1 medium onion, chopped - 1 bell pepper, chopped (any color) - 3 cloves garlic, minced - 1 jalapeño, finely chopped (optional for heat) - 2 tablespoons olive oil - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 2 cups low-sodium chicken or vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish (optional)

High-Protein Turkey and Bean Chili

Discover the warmth and flavor of Hearty High-Protein Turkey and Bean Chili! This nutritious recipe combines lean ground turkey, fiber-rich beans, and fresh vegetables, making it a comforting meal that supports your health. Packed with protein and easy to customize, this chili is perfect for any occasion. Whether you enjoy it on a chilly night or share it at a gathering, it promises to delight your taste buds and nourish your body. Dive into the rich flavors and enjoy every bite!
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Ingredients
  

1 lb (450g) lean ground turkey

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) diced tomatoes with juice

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 jalapeño, seeds removed and minced (adjust based on heat preference)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups low-sodium chicken broth (or vegetable broth)

2 tablespoons olive oil

Fresh cilantro for garnish

Optional toppings: Greek yogurt or sour cream, shredded cheese, avocado slices

Instructions
 

Heat the Oil: In a large pot or Dutch oven, add the olive oil and heat over medium heat. Once hot, add the diced onions and bell pepper. Sauté for about 5 minutes or until the vegetables are softened and fragrant.

    Cook the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break it apart and cook until browned and fully cooked through, approximately 6-8 minutes.

      Add Aromatics: Stir in the minced garlic and jalapeño. Continue to cook for an additional 1-2 minutes until the mixture is aromatic.

        Season the Mixture: Sprinkle the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper over the turkey mixture. Stir well to combine and allow the spices to toast for about 1 minute, enhancing their flavors.

          Incorporate Beans and Tomatoes: Pour in the diced tomatoes with juices along with the drained black and kidney beans. Mix everything together thoroughly to ensure even distribution.

            Add Broth: Pour in the chicken broth, stirring to combine. Increase the heat to bring the mixture to a gentle boil.

              Simmer the Chili: Once boiling, reduce the heat to low and cover the pot. Allow the chili to simmer for 20-30 minutes, stirring occasionally to prevent sticking. If the chili becomes too thick, add a little more broth or water as needed.

                Adjust Seasoning: After simmering, taste the chili and adjust the seasoning, adding more salt, pepper, or spices to suit your preferences.

                  Serve: Use a ladle to portion the chili into bowls. Garnish with freshly chopped cilantro. Feel free to offer optional toppings like Greek yogurt, shredded cheese, or avocado slices for an extra layer of flavor and creaminess.

                    Enjoy: Serve the chili hot, accompanied by crusty bread or warm tortillas on the side for a complete and satisfying meal.

                      Prep Time, Total Time, Servings: 15 mins | 50 mins | 6 servings