This high protein turkey chili is packed with lean ground turkey, black beans, and plenty of vegetables for a hearty, satisfying dinner with 25 grams of protein per serving. Made entirely in one pot, it’s an easy, family-friendly meal that’s perfect for busy weeknights, meal prep, or stocking the freezer. {Gluten-free & dairy-free}
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One Pot Turkey Chili – So Easy & Healthy!
Elysia’s Recipe Recap
I love how this high protein turkey chili makes it easy to build more protein and fiber into dinner without extra effort. Lean ground turkey, black beans, and vegetables come together in one pot for 25 grams of protein and 10 grams of fiber per serving!
As a dietitian, I love combining protein and fiber in meals because it tends to make them way more satisfying. Instead of making a separate protein, vegetable, and side dish, you’re getting all three components together in one bowl! For an even higher-protein meal, top your chili with plain Greek yogurt instead of sour cream or a sprinkle of cheese!
It’s mild enough for the whole family, freezer-friendly, and tastes even better as leftovers, making it a go-to for busy weeknights, chilly nights, and meal prepping for the week.
We love it with a slice of warm, healthy cornbread and a simple tossed salad for a complete, wholesome meal!
Before You Get Started:
- Prep your vegetables first. Once you start cooking, this recipe moves fairly quickly. I find it much easier to chop the onion, celery, carrot, and peppers before turning on the stove.
- Let the spices cook for a minute. Adding them directly to the vegetables before adding the broth and tomatoes helps bring out more flavor.
- Adjust the consistency as needed. This chili gets thicker as it sits. If it becomes thicker than you prefer, stir in a splash of broth before serving or reheating.
- Use Greek yogurt for an extra protein boost. A spoonful on top adds creaminess similar to sour cream along with a little additional protein.
- Make a double batch. If I’m already chopping everything, I often find it worth making extra. Chili freezes extremely well and makes an easy future dinner. Use these souper cubes for individual portions!
If you’re looking for more one-pot wonders, you’ll also love this High Protein Chili, One Pot Quinoa Chili and 3-Bean Chili Recipe too!
Ingredient Notes
- Ground turkey: The main source of protein in this high protein turkey chili recipe. I like using a combination of light and dark ground turkey when available because it stays juicy and flavorful, but lean ground turkey works well too.
- Black beans: Black beans add additional protein, fiber and heartiness. Drain and rinse canned beans before adding them to the chili. You can also substitute kidney beans, pinto beans, or white beans.
- Vegetables: Onions, garlic, sweet red pepper, celery, and carrots add extra colour and nutrients.
- Fire-roasted tomatoes and tomato paste: Add a slightly smoky flavor without requiring a long simmer. Regular diced tomatoes can be substituted if that’s what you have. Tomato paste helps thicken the chili while concentrating the tomato flavor.
- Chili Powder, Cumin, Paprika, and Oregano: These spices give the chili its classic warm, savory flavor. Cooking the spices briefly with the vegetables before adding the liquid also helps bring out their flavor.
- Cocoa powder: The secret ingredient that adds depth and richness to the chili without making it taste like chocolate.
- Jalapeno pepper: For a kick of heat. We removed the seeds to keep the spice level down.
- Chicken broth: We used a low-sodium chicken broth, but you could also use vegetable broth or turkey stock.
- Maple syrup: To add a little sweetness and balance out the acidic tomato base.
- Optional Toppings. Sour cream or Greek yogurt, shredded cheddar cheese, fresh diced tomatoes, sliced jalapenos, green onions, corn chips, fresh cilantro, avocado, and a squeeze of lime juice.
- Other: You’ll also need olive oil and a bay leaf.
How to Make High Protein Turkey Chili
- Cook the turkey. Preheat a large pot, Dutch oven, or nonstick skillet over medium-high heat. Cook the turkey until no longer pink, breaking it up with a wooden spoon or spatula. Remove the turkey to a plate and drain any remaining fat.
- Sauté the veggies. Return the pot or skillet to the stove and turn the heat to medium, and add the oil. Sauté the onion and garlic until translucent for about 5 minutes. Add in the celery, chopped peppers, and carrot. Sauté for 5 more minutes, stirring occasionally. Add in the chili seasoning and sauté for one more minute.
- Simmer the chili. Add the turkey to the vegetables, the bay leaf, jalapeno, tomatoes, tomato paste, chicken broth, and maple syrup, and bring to a boil, then reduce heat to a simmer for 15 minutes, stirring occasionally.
- Stir in the beans, season, and serve. Stir in the black beans and cook for 10 minutes longer. Season with salt and pepper to taste. Serve with cheddar cheese, Greek yogurt or sour cream, and lime wedges, if desired.
Recipe Variations
- Add more beans: Use a combination of black beans, kidney beans, or pinto beans.
- Use ground chicken: Ground chicken can be substituted for the ground turkey.
- Add extra vegetables: Corn, sweet potato, or zucchini are all easy additions.
- Make it spicier: Add cayenne pepper, extra jalapeño, or red pepper flakes.
- Make chili mac: Stir cooked pasta and shredded cheese into the finished chili for an easy family-friendly variation.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe FAQs
Top each serving of turkey chili with plain Greek yogurt or shredded cheese, or add additional ground turkey or beans when making the recipe. You could also serve the chili over some quinoa.
Keep in mind that changing the ingredient quantities will also change the nutrition information for the recipe.
The protein in this chili comes primarily from two ingredients: ground turkey and black beans.
Ground turkey is an easy way to add lean animal protein to meals, while black beans contribute additional plant-based protein along with fiber. Together, they give each serving of this chili approximately 25 grams of protein.
Turkey chili can be a very nutrient-dense meal depending on the ingredients used. This version combines lean ground turkey, black beans and several vegetables, providing protein, fiber and a variety of nutrients in one meal. Each serving contains approximately 309 calories, 25 grams of protein, and 10 grams of fiber.
Turkey chili can be made in the crockpot, but it requires a few steps on the stove if you don’t have a sautee function on your slow cooker.
First cook the ground turkey on the stovetop with the onion, then add in the garlic, spices, and tomato paste. Stir in the broth and scrape up any bits from the pot. Add the turkey mixture to the crockpot with the remaining ingredients.
Cook on high for 3-4 hours or low for 6-8 hours.
Storage Guidelines
Refrigerator: Place cooled chili in an airtight container and store in the fridge for 3-4 days.
Freezer: Place cooled chili in a freezer-safe bag or container and store for up to 3 months in the freezer.
Reheating: Reheat the chili in the microwave or in a saucepan over medium-low heat. Because it thickens as it sits, you may want to stir in a splash of chicken broth or water when reheating.
What to Serve with Turkey Chili
The best part about this healthy chili recipe is that it’s hearty enough that you can serve it up by itself but also pairs well with your favourite sides!
Serve it up with quinoa, brown rice, or garlic bread. You could also serve it with a simple side of tortilla chips and guacamole or a plate of sweet potato fritters. Corn bread is always a must, and if you’re serving a crowd, you could always go for something like simple mac and cheese recipe without flour and a grilled corn salad with cilantro lime dressing!
More One Pot Meals
- White Chicken Chili with Salsa Verde
- 3 Ingredient Tomato Soup
- Best Slow Cooker Chicken Tortilla Soup
- Turkey Sausage and Kale Soup
- Crockpot Creamy Chicken Enchilada Soup
Did you make this recipe? Scroll down to leave a star rating and review!
High Protein Turkey Chili
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 large sweet red bell pepper coarsely chopped
- 1 cup chopped celery (about 3 stalks)
- 1 large carrot diced
- 1 tablespoon minced garlic
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1/2 jalapeno pepper cored, deveined and finely chopped
- 1 bay leaf
- 1 14 ounce can fire-roasted tomatoes
- 1 1/2 tablespoons tomato paste
- 1/2 cup reduced sodium chicken broth or more to taste
- 1/2 tablespoon maple syrup
- 1 15 ounce can low sodium black beans drained
- Salt and freshly ground pepper to taste
Instructions
- Over high heat, preheat a large 5-6 quart Dutch oven, ceramic non-stick skillet or heavy bottom pot. Add ground turkey and cook for about 5 minutes or until no longer pink, stirring and breaking into small pieces with spatula. Transfer to a bowl, and set aside. Drain any fat from the pan.
- Return skillet or pot to medium heat and add the oil. Add garlic and onion, and sauté for about 5 minutes or until translucent, stirring occasionally. Add celery, carrot and bell peppers, sauté for 5 more minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano, and cocoa powder and saute for an additional minute.
- Add the turkey back to the pan along with the jalapeno pepper, bay leaf, tomatoes, tomato paste, chicken broth, and maple syrup. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Stir to blend well.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Season with salt and pepper to taste. Serve in bowls with cheddar cheese, sour cream or Greek yogurt, and lime wedges, if desired.
Notes
- I recommend doing all the chopping for this chili ahead of time. That way, you just have to toss the vegetables, turkey and seasonings in the pan and cook. It moves pretty fast if you prep before you start cooking.
- This chili tends to thicken the longer it sits. You may wish to add some extra broth right before serving to thin the it out a bit.
- If you can find it, a combination of white and dark ground turkey works really well for this chili. If not, it still works well with just white meat.
- If you plan to make this turkey and black bean chili for a crowd or as a freezer meal, I recommend making a double batch. Freeze in these Souper Cubes for individual portions!
Nutrition
This recipe was originally posted in January 2023 and the post text and formatting were updated in September 2026.
This chili is absolutely delicious. My husband isn’t really a chili fan, and even he loved it. I did use a can of tomato paste to make it a little more tomatey. And omitted the jalapeno. The flavor is fabulous. I made it a day ahead, so I think the flavors had even more time to meld. This recipe is a keeper.
I’m so happy you loved the recipe, and even better that it’s husband-approved! And yes, I agree the flavors always taste better the next day. I appreciate the 5-star rating and review :)