Turkey and Black Bean Chili (Easy High-Protein Recipe)

This turkey and black bean chili is the kind of meal that gets better with every bite. It’s hearty, deeply flavored, and packed with lean protein — and unlike most chili recipes, it comes together in under 40 minutes without sacrificing any of that slow-cooked richness.

Why You’ll Love This Recipe

Ground turkey keeps this chili lean without losing any of the substance you want in a proper bowl of chili. The black beans add fiber and plant-based protein, making each serving nutritionally complete. This is serious comfort food that actually fits your fitness goals.

Ingredients

• 500g lean ground turkey
• 2 cans black beans, drained and rinsed
• 1 can crushed tomatoes (400g)
• 1 cup chicken broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Toppings: sour cream, cheddar cheese, fresh cilantro, lime wedges

How to Make Turkey and Black Bean Chili

1. Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

2. Brown the turkey. Add the ground turkey to the pot and break it apart with a spoon. Cook for 5–6 minutes until fully browned, seasoning with salt and pepper.

3. Add the spices. Sprinkle in the chili powder, cumin, and smoked paprika. Stir well and cook for 1 minute to toast the spices.

4. Simmer the chili. Add the crushed tomatoes, black beans, and chicken broth. Stir everything together, bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes until the chili thickens.

5. Serve warm. Ladle into bowls and top with sour cream, shredded cheddar, fresh cilantro, and a squeeze of lime.

Tips for the Best Chili

Don’t rush the simmer — those 20–25 minutes are what develop the deep, rich flavor. If the chili thickens too much, add a splash of broth to loosen it. For extra heat, add a pinch of cayenne pepper or a diced jalapeño with the vegetables.

Storage and Meal Prep

This turkey and black bean chili stores beautifully — it actually tastes even better the next day as the flavors develop. Keep it in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. It’s one of the best recipes on the site for weekly meal prep.

Frequently Asked Questions

Can I use ground beef instead of turkey?
Absolutely — ground beef works great, though it will be higher in fat. For a leaner option, stick with turkey or try ground chicken.

Can I make this in a slow cooker?
Yes. Brown the turkey and vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How much protein is in each serving?
Each serving of this turkey and black bean chili contains approximately 35g of protein, making it one of the highest-protein recipes on the site.

Is this recipe gluten-free?
Yes — all ingredients in this recipe are naturally gluten-free. Just double-check your chicken broth label to be safe.

Looking for a quick protein-packed dinner? Try our Teriyaki Salmon Bowl — ready in just 30 minutes with 38g of protein per serving.

Nutrition (per serving): Calories: 420 | Protein: 35g | Carbs: 38g | Fat: 12g

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