Easy Turkey Chili
Balanced, macro-friendly, and ready in no time, it’s the ultimate cold-weather comfort food.
With 25 grams of protein per serving and plenty of veggies, this chili is a balanced, hassle-free meal. Perfect for meal prep or a quick, easy dinner during a busy week.
There’s something so comforting about chili on a cold day, and Wisconsin winters make it a must-have in my weekly rotation. This high-protein turkey chili hits all the right notes: easy to make, loaded with 25 grams of protein per serving, and packed with colorful veggies. It’s a meal prep favorite too—you can serve it in so many ways, like spooned over baked potatoes, with tortilla chips for crunch, or paired with corn muffins for a hearty finish. Delicious, macro-friendly, and endlessly versatile, this chili is a winter staple!
This chili is hearty, flavorful, and perfect for cold nights!
I served this chili with fresh-baked biscuits, and it absolutely hit the spot. Feel free to top or pair it with your favorite chili staples—crackers, cornbread muffins, or baked potatoes. This chili makes fantastic leftovers, and the flavor only deepens over time. We often use it to make chili and eggs, chili quesadillas, chili fries or nachos. Plus, it’s freezer-friendly, so you can save some for a quick, delicious meal later on!
Ingredients
ingredients
2 tsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
3 bell peppers, chopped
1 lb lean ground turkey (93% lean)
2-4 tbsp chili powder (adjust to taste)
2 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper (optional, adjust for spice level)
1/2 tsp salt
1 (28 oz) can diced tomatoes
1 1/4 cups chicken broth (low-sodium if preferred)
2 (15 oz) cans dark red kidney beans, drained and rinsed
1 (15 oz) can corn, drained
Additional Toppings:
Shredded cheese
Avocado
Sour cream
Serve with:
Fresh corn bread
Saltine crackers
Over potato wedges for chili fries
Over tortilla chips for nachos
With a baked potato
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion, stir frequently and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute, stirring frequently.
Add chopped bell peppers and cook for 5 minutes until softened. Push vegetables to one side of the pot, add ground turkey, and cook until browned and fully cooked through, breaking it into small pieces with a spoon.
Stir in chili powder, cumin, oregano, cayenne pepper, and salt. Mix well to coat the turkey and vegetables with spices.
Pour in the diced tomatoes and chicken broth. Stir well and bring the mixture to a boil.
Lower the heat to medium-low and add the kidney beans and corn. Simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Taste and adjust seasonings as needed. Divide the chili into 4 equal portions, approximately 12 ounces (340 grams) each. Serve hot.
Nutrition Information
serving size: 340 grams or 12 oz. / makes 4 servings total
Calories 320
Protein 25 grams
Carbohydrates 38 grams
Fat 6 grams
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hi, i’m katie!
As a former collegiate athlete and coach myself, I believe that nutrition is a vital component to athletic performance and can propel individuals closer to their goals.
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