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Healthy Turkey Chili With Beans - A Cozy, High-Protein One-Pot Meal

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (or any color)
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 1.25 to 1.5 pounds lean ground turkey (93% lean works well)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder (mild or hot)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup low-sodium chicken broth (plus more as needed)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 teaspoon apple cider vinegar or lime juice (for brightness)
  • Optional toppings: chopped cilantro, sliced green onions, avocado, Greek yogurt or sour cream, shredded cheddar, lime wedges

Method
 

  1. Warm the pot: Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers.
  2. Sauté the aromatics: Add onion, bell pepper, and jalapeño. Cook 5–6 minutes, stirring, until softened and lightly golden.
  3. Add garlic: Stir in the garlic and cook 30 seconds, just until fragrant. Don’t let it brown.
  4. Brown the turkey: Add the ground turkey. Break it up with a spoon and cook 5–7 minutes until no longer pink. If liquid accumulates, let it cook off so the meat browns slightly.
  5. Build the flavor base: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook 1–2 minutes to bloom the spices. The mixture should smell toasty and rich.
  6. Add tomatoes and broth: Pour in crushed tomatoes and chicken broth. Scrape up any browned bits from the pot.
  7. Simmer: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  8. Add beans: Stir in black beans and kidney beans. Simmer another 10–15 minutes. If the chili looks too thick, add a splash of broth or water; if it’s too thin, simmer a bit longer.
  9. Finish with acidity: Stir in the apple cider vinegar or a squeeze of lime. Taste and adjust salt, pepper, and heat. For a smoky edge, add a pinch more smoked paprika.
  10. Serve: Ladle into bowls and top with your favorites. Cilantro, green onions, a spoonful of Greek yogurt, and a few avocado slices make a nice balance.