Description
A hearty, high-protein turkey chili with black beans and cheddar that is perfect for meal prep, freezing, and serving to crowds. It offers deep flavor with smoked paprika and a touch of dark chocolate.
Ingredients
Scale
- 1.5 lbs lean ground turkey (93% lean)
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (14.5 oz each) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 square dark chocolate (about 1 oz / 28g)
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- 1 tablespoon olive oil
Instructions
- Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add ground turkey and cook for 5-7 minutes until no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
- Add diced onion and bell pepper to the pot with the turkey. Cook for 5 minutes until softened.
- Add garlic, cumin, smoked paprika, chili powder, and cayenne. Stir constantly for 1 minute until fragrant to bloom the spices.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, black beans, and 1 cup of water or broth. Stir well to combine and scrape up browned bits from the bottom.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until the sauce thickens.
- Stir in the square of dark chocolate until melted. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with shredded cheddar cheese, fresh cilantro, and a squeeze of lime. Serve with crusty bread or cornbread.
Notes
For slow cooker method: Brown turkey and veggies first, then transfer to slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot: Brown ingredients using Sauté function, then pressure cook on high for 10 minutes with a 10-minute natural release. Chili tastes better the next day after flavors meld. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
Keywords: high protein turkey chili, black bean chili, slow cooker chili, instant pot chili, healthy dinner, meal prep, comfort food, gluten-free chili