American · Lunch · Dinner
Turkey Chili
A hearty, smoky chili of lean ground turkey, two kinds of beans and plenty of peppers and tomatoes, simmered until thick and rich. It is comforting, high in protein and easy to batch-cook for the week.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Calories come from: Carbs 36% · Fat 33% · Protein 31%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 6 servings- 1 tbsp14 golive oil
- 500 g (about 1.1 lb)lean ground turkey (93% lean)
- 1 large150 gonion, diced
- 1 medium120 gred bell pepper, diced
- 1 medium60 gcarrot, finely diced
- 4 cloves12 ggarlic, minced
- 2 tbsp16 gchili powder
- 1 tbsp6 gground cumin
- 1 tspsmoked paprika
- 1 tspdried oregano
- 2 tbsp32 gtomato paste
- 1 can (400 g)canned diced tomatoes, with juice
- 1 can, drained (about 1 1/2 cups)240 gcanned kidney beans, drained and rinsed
- 1 can, drained (about 1 1/2 cups)240 gcanned black beans, drained and rinsed
- 1 cup240 glow-sodium chicken broth
- 1 tsp6 gsalt
- 1/2 tspblack pepper
- 1 tbsp15 glime juice
- 1/4 cupfresh cilantro, chopped (optional)
Steps
- 1
Heat the olive oil in a large heavy pot over medium-high heat.
- 2
Add the ground turkey and cook for 7-8 minutes, breaking it up, until no pink remains.
- 3
Stir in the onion, bell pepper and carrot and cook for 5 minutes until softened.
- 4
Add the garlic, chili powder, cumin, smoked paprika and oregano and stir for 1 minute until fragrant.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Add the diced tomatoes, kidney beans, black beans and broth, and bring to a boil.
- 7
Lower the heat, partly cover and simmer for 30 minutes, stirring now and then, until thick; the turkey should reach 74 °C / 165 °F.
- 8
Season with the salt, black pepper and lime juice, then taste and adjust.
- 9
Serve hot, sprinkled with cilantro if using.
Swaps, storage and make-ahead
Swaps
- Swap the ground turkey for an extra can of beans or cooked lentils and the chicken broth for vegetable broth to make it vegan.
- Use 93% lean ground chicken or lean ground beef instead of turkey if that is easier to find.
- Replace the kidney beans with pinto beans, or stir in a cup of corn kernels for extra sweetness and texture.
- For a gluten-free chili, choose chili powder and broth labelled gluten-free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The chili also freezes well for up to 3 months; add fresh cilantro and lime after reheating.
Make ahead
Dice the onion, pepper and carrot and mince the garlic up to a day ahead and keep them covered in the fridge. The whole chili can be cooked a day or two in advance, and the flavour often improves overnight.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Turkey Chili in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (343 g) | Per 100 g | |
|---|---|---|
| Calories | 295 kcal | 86 kcal |
| Protein | 24.2 g | 7.1 g |
| Carbohydrates | 27.3 g | 8 g |
| of which sugars | 5.1 g | 1.5 g |
| Fiber | 6.3 g | 1.8 g |
| Fat | 11.1 g | 3.2 g |
| of which saturated | 2.4 g | 0.7 g |
| Sodium | 876 mg | 255 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
