Healthy, Flavorful Turkey Chili

Name: Healthy, Flavorful Turkey Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 1/2 lb (680 g) lean ground turkey (93–99%); 1 large yellow onion, diced; 1 red bell pepper, diced; 2 medium carrots, diced (optional but great for sweetness); 4 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2–1 tsp chipotle powder (or cayenne), to taste; 1 tsp dried oregano; 2 tbsp tomato paste; 1 (28 oz/794 g) can crushed tomatoes; 2 cups (480 ml) low-sodium chicken broth (or water); 1 (15 oz/425 g) can black beans, drained and rinsed; 1 (15 oz/425 g) can kidney beans, drained and rinsed; 1 cup frozen corn (optional); 1 tbsp unsweetened cocoa powder (optional, for depth); 1–2 tsp kosher salt, to taste; Black pepper; 1 tbsp cider vinegar (or lime juice), plus more to finish; Plain Greek yogurt or light sour cream; Chopped cilantro or scallions; Diced avocado; Pickled jalapeños; Lime wedges

Asher Sadler·1 hr 10 min·Serves 6

This is a lean, weeknight-friendly turkey chili that eats big: deeply spiced, tomato-rich, and loaded with beans and vegetables for fiber and staying power. A quick pan-sear on the turkey builds savory browning, while a small hit of cocoa and lime at the end rounds the flavor without adding heaviness. It’s great for meal prep, freezes well, and tastes even better the next day. Serve it with yogurt, cilantro, and a little crunch.

healthy
meal prep
one-pot
high-protein
freezer-friendly

1 hr 10 min total · 15 min prep · 45 min cook · 10 min rest

330 kcal · 31g protein · 30g carbs · 10g fat total

Dutch oven or heavy pot · Wooden spoon · Can opener

Ingredients

•1 tbsp olive oil
•1 1/2 lb (680 g) lean ground turkey (93–99%)
•1 large yellow onion, diced
•1 red bell pepper, diced
•2 medium carrots, diced (optional but great for sweetness)
•4 cloves garlic, minced
•2 tbsp chili powder
•2 tsp ground cumin
•1 tsp smoked paprika
•1/2–1 tsp chipotle powder (or cayenne), to taste
•1 tsp dried oregano
•2 tbsp tomato paste
•1 (28 oz/794 g) can crushed tomatoes
•2 cups (480 ml) low-sodium chicken broth (or water)
•1 (15 oz/425 g) can black beans, drained and rinsed
•1 (15 oz/425 g) can kidney beans, drained and rinsed
•1 cup frozen corn (optional)
•1 tbsp unsweetened cocoa powder (optional, for depth)
•1–2 tsp kosher salt, to taste
•Black pepper
•1 tbsp cider vinegar (or lime juice), plus more to finish
To serve (optional)
•Plain Greek yogurt or light sour cream
•Chopped cilantro or scallions
•Diced avocado
•Pickled jalapeños
•Lime wedges

Instructions

Build the base

Heat a Dutch oven or heavy pot over medium-high. Add the olive oil, then the turkey in a single layer. Cook until you get browned spots and the meat smells toasty, 5–7 minutes, breaking it up only after it starts to brown.

Add onion, bell pepper, and carrots. Cook, stirring, until the onion turns translucent and the veggies soften, 6–8 minutes. If the bottom gets dark, splash in a tablespoon of broth and scrape (those browned bits are flavor).

Stir in garlic, chili powder, cumin, smoked paprika, chipotle powder, and oregano. Cook 30–60 seconds until fragrant (it should smell like warm spices, not raw).

Thicken and simmer

Add tomato paste and cook 1 minute, stirring, until it darkens slightly.

Pour in crushed tomatoes and broth, scraping the bottom well. Bring to a lively simmer.

Stir in beans (and corn if using). Reduce heat to low and simmer uncovered 25–35 minutes, stirring occasionally, until thick enough to mound on a spoon and the flavors taste integrated.

Finish and balance

Stir in cocoa powder (if using). Season with salt, pepper, and vinegar (or lime juice). Taste: you want it savory, lightly tangy, and warmly spicy—add a pinch more salt or an extra squeeze of lime to wake it up.

Rest 10 minutes off heat (it thickens and tastes better), then serve with yogurt, cilantro, avocado, and lime.

Tip: If it’s thicker than you like, loosen with a splash of broth. If it’s too thin, simmer a bit longer uncovered until it coats the back of a spoon.

Notes

Make it even leaner: use 99% turkey and add an extra tablespoon of olive oil only if the pot looks dry. Spice control: start with 1/2 tsp chipotle powder for mild-medium; go to 1 tsp for a noticeable smoky heat. For extra veggies, add 2 cups chopped zucchini in the last 10 minutes. Storage: refrigerate up to 4 days; freeze up to 3 months. Reheat gently with a splash of broth; finish with fresh lime/vinegar to brighten.

Ingredients

•1 tbsp olive oil

•1 1/2 lb (680 g) lean ground turkey (93–99%)

•1 large yellow onion, diced

•1 red bell pepper, diced

•2 medium carrots, diced (optional but great for sweetness)

•4 cloves garlic, minced

•2 tbsp chili powder

•2 tsp ground cumin

•1 tsp smoked paprika

•1/2–1 tsp chipotle powder (or cayenne), to taste

•1 tsp dried oregano

•2 tbsp tomato paste

•1 (28 oz/794 g) can crushed tomatoes

•2 cups (480 ml) low-sodium chicken broth (or water)

•1 (15 oz/425 g) can black beans, drained and rinsed

•1 (15 oz/425 g) can kidney beans, drained and rinsed

•1 cup frozen corn (optional)

•1 tbsp unsweetened cocoa powder (optional, for depth)

•1–2 tsp kosher salt, to taste

•Black pepper

•1 tbsp cider vinegar (or lime juice), plus more to finish

To serve (optional)

•Plain Greek yogurt or light sour cream

•Chopped cilantro or scallions

•Diced avocado

•Pickled jalapeños

•Lime wedges