Double-Protein Turkey & Bean Chili
Easy high-protein turkey chili with 42g protein per serving. Packed with lean turkey, beans, and Greek yogurt for muscle-building comfort food.
Ingredients
- 2 tbsp olive oil
- 1.5 lbs ground turkey (93/7 lean)
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed fire-roasted tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 bay leaf
- Salt and black pepper to taste
- 0.5 cup plain nonfat Greek yogurt
- 2 tbsp fresh cilantro, chopped
- Lime wedges for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the ground turkey and cook, breaking it apart with a wooden spoon, until no longer pink and lightly browned, about 6-7 minutes.
- 3
Drain excess fat if needed, then add the diced onions and cook until softened and translucent, about 4 minutes.
- 4
Stir in the minced garlic and cook until fragrant, about 30 seconds.
- 5
Add the tomato paste and stir constantly for 1 minute to deepen its flavor.
- 6
Pour in the crushed tomatoes, chicken broth, and both cans of beans, stirring well to combine.
- 7
Season with chili powder, cumin, smoked paprika, cayenne, and bay leaf, then stir thoroughly.
- 8
Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
- 9
Taste and adjust seasoning with salt and black pepper as needed.
- 10
Remove from heat and let cool for 2 minutes, then stir in the Greek yogurt until fully incorporated.
- 11
Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground turkey | Ground chicken breast (99% lean) or lean ground beef (93/7) | All three are excellent high-protein options; chicken and beef offer slightly different flavor profiles while maintaining 40g+ protein per serving |
| White beans and kidney beans | Black beans, pinto beans, or lentils (or any combination) | Different bean varieties provide similar protein and fiber while offering unique textures and earthy flavors |
| Plain nonfat Greek yogurt | Low-fat cottage cheese (blended smooth) or sour cream | Greek yogurt adds 20g protein per serving; cottage cheese offers similar protein with a creamier texture when blended |
| Crushed fire-roasted tomatoes | Tomato sauce or diced tomatoes in juice | All deliver similar lycopene and acidity while allowing you to control consistency and flavor intensity |
| Chicken broth | Beef broth or vegetable broth | Swapping broths changes the umami depth without affecting protein content |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Sodium | 720mg |
| Carbohydrates | 30g |
| Fiber | 8g |
| Sugar | 5g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
