High Protein Turkey Chili

By Jenna Ruiz, RDN · Updated March 18, 2026

A thick, freezer-friendly chili with 41 grams of protein and 13 grams of fiber per bowl. Better on day two.

Prep

12 min

Cook

40 min

Total

52 min

Servings

6

Calories

430

Protein

41g

Carbs

40g

Fat

12g

Ingredients

• •2 pounds (900g) 93% lean ground turkey
• •1 onion and 1 red bell pepper, diced
• •4 garlic cloves, minced
• •2 cans (15oz each) kidney beans, rinsed
• •1 can (28oz) crushed tomatoes
• •3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika
• •1.5 cups low-sodium chicken broth
• •Salt, pepper, and a squeeze of lime

Instructions

1. 1

   Brown the turkey in a Dutch oven over medium-high heat until deeply colored, about 8 minutes. Do not rush this step.

2. 2

   Add the onion, pepper, and garlic and cook 5 minutes, until softened.

3. 3

   Stir in the spices and toast for 60 seconds, until fragrant.

4. 4

   Add the tomatoes, beans, and broth. Bring to a simmer.

5. 5

   Reduce the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.

6. 6

   Season with salt, pepper, and lime. Top with Greek yogurt instead of sour cream for extra protein.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Refrigerate up to 5 days or freeze up to 3 months. The flavor genuinely improves overnight.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions