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One-Pot High Protein Turkey and Black Bean Chili

Close-up of a white bowl filled with rich, thick high protein chili featuring ground meat and dark kidney beans.
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This hearty, one-pot chili uses lean ground turkey and black beans to deliver a satisfying, high protein meal perfect for quick weeknight dinners or healthy meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion and bell pepper to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Add the rinsed black beans, kidney beans, diced tomatoes (with juice), tomato sauce, and chicken broth to the pot. Stir well to combine all ingredients.
  5. Bring the chili to a simmer. Reduce the heat to low, cover the pot partially, and let it simmer for at least 20 minutes, stirring occasionally. This allows the flavors to meld.
  6. Taste the chili and season with salt, black pepper, and cayenne pepper, if using.
  7. Serve hot. This recipe is excellent for batch cooking and freezes well for future easy dinners.

Notes

  • For an even quicker meal, use pre-cooked rotisserie chicken instead of ground turkey. Shred the chicken and add it in step 4.
  • To boost the protein content further, add 1/2 cup of red lentils during the simmering stage; they will break down and thicken the chili.
  • This chili freezes well for up to three months. Cool completely before transferring to airtight, freezer-safe containers.

Nutrition

Find it online: https://cookingzenith.com/high-protein-chili-recipe/