Protein-Packed Turkey Chili
A thick, hearty chili packed with lean ground turkey and beans for massive protein gains.
This is a chili built for feeding people and filling the fridge. Two pounds of lean ground turkey, two cans of beans, a big can of crushed tomatoes and a good spoonful of chili powder. There is almost nothing to it, and that is the point: it comes together in one pot with very little work, and it feeds six with leftovers.
Ground turkey is lean, and the trick to a good turkey chili is giving it enough time and enough flavor. The 45 minute simmer lets the turkey soften and soak up the spices, and the tomatoes and beans thicken the chili into something rich and stew-like.
The recipe is deliberately short, so it takes well to your own additions. I note a few easy ones below, but even as written, it is a solid, filling weeknight dinner.
Read this first
- Brown the turkey fully and break it into small crumbles.
- Stir the chili powder into the browned meat for a minute before adding the liquids.
- Taste at the end and add salt. The recipe doesn’t list any.
Prep time: 15 mins · Cook time: 45 mins · Serves 6
Ingredients
- 2 lbs Lean ground turkey
- 1 can (15 oz) Kidney beans, rinsed
- 1 can (15 oz) Black beans, rinsed
- 1 large can (28 oz) Crushed tomatoes
- 3 tbsp Chili powder
Instructions
- In a large pot, cook the ground turkey over medium heat until completely browned. Look for: The turkey is browned and crumbled, with no pink and no large clumps.
- Add the chili powder, kidney beans, black beans, and crushed tomatoes. Look for: The chili powder smells toasty, and the meat is coated in red.
- Stir everything together and bring to a simmer over low heat. Look for: The pot is full and red, with beans and turkey evenly mixed, and bubbles around the edge.
- Cover and cook for 45 minutes, stirring occasionally. Look for: A thick, rich chili that coats the back of a spoon.
- Serve warm, optionally topped with Greek yogurt or shredded cheese. Look for: Taste it. It should be savory and warming, and not flat.
Nutrition
Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.
- Calories: 100
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 5g
- Sugar: 2g
- Protein: 10g
- Sodium: 60mg
- Cholesterol: 20mg
Notes
- Storage: Refrigerate in an airtight container for up to 5 days — like most chilis, it tastes even better the next day.
- Freezing: Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Lean Meat Tip: Since lean ground turkey doesn't release much fat, there's no need to drain the pot after browning.
Cook It With Me
Brown the turkey
Heat a large pot over medium heat. Add the 2 lbs of ground turkey and cook it, breaking it into small crumbles with a wooden spoon, until it is completely browned with no pink left. If the pot looks dry, add a splash of oil, because very lean turkey can stick.
Add the spices, beans and tomatoes
Stir in the 3 tablespoons of chili powder and cook for about a minute, until fragrant. Then add the rinsed kidney beans, the rinsed black beans and the 28 oz can of crushed tomatoes.
Bring to a simmer
Stir everything together and bring it to a simmer over low heat. You want gentle bubbles, not a boil.
Cook for 45 minutes
Cover and cook for 45 minutes, stirring now and then to keep it from sticking. If the chili gets too thick, add a splash of water. If it is too thin, leave the lid off for the last 10 minutes.
Season and serve
Taste and add salt and pepper. Serve warm, topped with Greek yogurt or shredded cheese if you like.
The Ingredients, One by One
Lean ground turkey
Two pounds feeds a crowd. Choose 93 percent lean for a bit more moisture than 99 percent. Breaking it into small pieces helps it brown.
Kidney and black beans
Two cans, rinsed. Rinsing removes the thick liquid and some salt. Using two kinds gives a better texture and color.
Crushed tomatoes
One large can makes the base. Crushed tomatoes are smoother than diced and cook down into a thick sauce.
Chili powder
Three tablespoons is the main flavor. Chili powder is a blend of chiles, cumin, garlic and oregano, and brands vary in strength. Taste at the end.
The Technique Behind It
Why blooming the chili powder helps
Spices release more flavor when they are cooked briefly in fat. A minute in the hot pot with the meat makes the chili taste deeper.
Why a long, gentle simmer
Time gives the turkey a chance to soften, and the flavors a chance to blend. A hard boil would toughen the meat and scorch the bottom.
Why you season at the end
Canned tomatoes and beans contain salt, and the chili reduces. Tasting at the end avoids over-salting.
Mistakes That Cost You the Dish
- Not browning the turkey well The chili tastes bland and watery.
- Boiling hard The meat gets tough and the bottom can burn.
- Forgetting to stir The chili sticks and scorches.
- Not tasting for salt The chili tastes flat.
- Not rinsing the beans The chili can taste tinny and salty.
Fix It: If This Happens, Do This
| Problem | Likely cause | Fix |
|---|---|---|
| Chili is bland | It needs salt, acid or spice | Add salt, a squeeze of lime, and more chili powder. |
| Chili is too thin | Too much liquid | Simmer uncovered for 10 minutes. |
| Chili is too thick | It reduced | Add water or broth. |
| Chili is dry | Very lean turkey | Add a splash of oil or a spoonful of yogurt at the end. |
| Chili is too spicy | Strong chili powder | Add more tomato and serve with yogurt. |
What Each Ingredient Does (and What You Can Swap)
| Ingredient | Its job | Swap, and what changes |
|---|---|---|
| Ground turkey | Lean protein | Ground chicken or beef work. |
| Kidney beans | Texture | Pinto or cannellini beans work. |
| Black beans | Color and texture | Chickpeas work. |
| Crushed tomatoes | The base | Diced tomatoes work, but are chunkier. |
| Chili powder | Flavor | Add smoked paprika and cumin for more depth. |
Plan Ahead
- Make ahead: It tastes better the next day.
- Fridge: Up to 5 days in an airtight container.
- Reheat: On the stove with a splash of water.
- Freezer: Freezes well for up to 3 months.
What to Serve With It
Top with Greek yogurt, shredded cheese, avocado, cilantro or chopped onion. Serve with rice, cornbread or tortilla chips. A sliced onion and a few cloves of garlic cooked with the turkey add a lot of flavor if you want to build on the recipe.
Questions People Ask
Yes. Brown the turkey first, then cook on low for 6 to 8 hours.
Mild to medium. Add cayenne for more heat.
Yes. Onion, bell pepper and garlic are good additions.
Yes. The turkey and beans are both protein-rich.
Yes, but cook them first.
Yes, for up to 3 months.
About the Author
Cressio Rinaldi
Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.