Tasty High Protein Turkey Chili

I used to think chili had to simmer all day to taste good, like my mom’s beef version that cooked for hours every Sunday. Then I discovered turkey chili, and honestly, it changed everything. It comes together in under an hour, packs way more protein than traditional chili, and somehow still has that rich, hearty flavor you want on a cold night.

The secret is using lean ground turkey and loading up on beans—both black and kidney. You get about 30 grams of protein per serving without all the extra fat. Plus, it’s the kind of recipe where you just brown the meat, toss everything in one pot, and let it do its thing. No fancy techniques required, just straightforward cooking that actually works.

What Kind of Ground Turkey Should I Use?

For this high protein chili, I recommend using 93/7 lean ground turkey, which means it’s 93% lean meat and 7% fat. This ratio gives you plenty of protein while still having enough fat to keep the chili from tasting dry or bland. If you can only find 99% lean ground turkey, it’ll work but your chili might be a bit less flavorful, so you may want to add an extra drizzle of olive oil. Ground turkey breast is the leanest option out there, but it can get a little rubbery in texture, so stick with the 93/7 if possible. And hey, if ground turkey isn’t your thing or you can’t find it, lean ground beef works just as well in this recipe.

Options for Substitutions

This high protein chili is pretty forgiving when it comes to swaps:

• Ground turkey: You can easily swap this for lean ground beef, ground chicken, or even ground bison if you want to keep it lean. For a vegetarian version, try crumbled tempeh or extra beans, though you’ll lose some of that protein punch.
• Black beans and kidney beans: Mix and match whatever beans you have on hand – pinto beans, white beans, or chickpeas all work great. Just stick to about 30-32 ounces total beans to keep the consistency right.
• Red pepper: Any color bell pepper works here, or you can use poblano peppers for a bit more flavor. In a pinch, frozen diced peppers save you some chopping time.
• Green chiles: If you don’t have canned green chiles, use 1-2 fresh jalapeños (seeded and diced) or skip them altogether if you prefer less heat.
• Chili seasoning mix: Make your own blend with 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon oregano, and ½ teaspoon onion powder. This way you control the sodium too.
• Crushed tomatoes: Diced tomatoes or tomato sauce work just fine. If using sauce, you might want to add a bit less water to keep the chili from getting too thin.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the ground turkey properly – make sure to break it into small pieces and let it develop some color before adding liquids, as this adds flavor and prevents the meat from clumping together.

Since lean ground turkey can dry out easily, avoid cooking the chili on high heat for too long; instead, let it simmer on low for at least 30 minutes to allow the flavors to blend while keeping the meat tender.

Don’t forget to drain and rinse your canned beans before adding them, which removes excess sodium and prevents the chili from becoming too salty, especially since you’re using a seasoning packet.

If your chili seems too thick, add the water gradually rather than all at once, and if it’s too thin, let it simmer uncovered for an extra 15-20 minutes to thicken naturally.

What to Serve With Turkey Chili?

I love serving turkey chili with warm cornbread or corn muffins on the side – they’re perfect for soaking up all that flavorful broth. You can also set up a toppings bar with shredded cheese, sour cream, diced avocado, sliced jalapeños, and chopped cilantro so everyone can customize their bowl. If you want to bulk it up even more, serve it over a baked potato or brown rice, or use it as a topping for tortilla chips to make chili nachos. A simple side salad with lime dressing also works well to balance out the richness of the chili.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep since you can portion it out for easy lunches throughout the week.

Freeze: Turkey chili freezes really well, which makes it great for batch cooking. Let it cool completely, then freeze in individual portions or family-sized containers for up to 3 months. I like using freezer bags because you can freeze them flat and they stack nicely.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after storing, just add a splash of water or broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 115-130 g
• Fat: 42-50 g
• Carbohydrates: 200-220 g

Ingredients

• 6 tbsp green chiles (canned and drained)
• 16 oz kidney beans (drained and rinsed)
• 1.25 oz chili seasoning mix (or make your own blend)
• 1.3 lb ground turkey (93/7 lean for best protein content)
• 1 red pepper (diced into 1/2-inch pieces)
• 1 tsp crushed red pepper
• 15 oz black beans (drained and rinsed)
• 28 oz crushed tomatoes (I use San Marzano)
• 1/2 red onion (diced into 1/2-inch pieces)
• 1.5 tbsp olive oil (or any neutral oil like avocado)
• 16 fl oz water
• 1.5 tsp garlic (freshly minced for best flavor)

Step 1: Prepare the Mise en Place

• 1/2 red onion
• 1 red pepper
• 1.5 tsp garlic
• 16 oz kidney beans
• 15 oz black beans

Dice the red onion and red pepper into uniform 1/2-inch pieces—this ensures even cooking and consistent texture throughout the chili.

Mince the garlic finely and drain both the kidney beans and black beans in a colander, rinsing them under cold water to remove excess sodium and starch.

Having everything prepped before you start cooking allows the whole process to move smoothly without interruption.

Step 2: Brown the Ground Turkey and Build the Base

• 1.5 tbsp olive oil
• 1.3 lb ground turkey
• 1/2 red onion
• 1.5 tsp garlic

Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.

Add the ground turkey, breaking it apart with a wooden spoon as it cooks, and brown it for 5-7 minutes until no pink remains and the meat starts to develop some color.

Add the diced onion and minced garlic, stirring constantly for 1-2 minutes until fragrant—this releases the aromatics’ flavors and creates a flavorful foundation for your chili.

Step 3: Add Spices, Vegetables, and Beans

• 1.25 oz chili seasoning mix
• 1 tsp crushed red pepper
• 1 red pepper
• 16 oz kidney beans
• 15 oz black beans

Stir in the chili seasoning mix and crushed red pepper, cooking for 30 seconds to toast the spices and deepen their flavor.

Add the diced red pepper, drained kidney beans, and drained black beans, stirring well to combine.

I find that adding the beans after the turkey is browned prevents them from breaking down too early, keeping them intact and protein-rich in the final dish.

Step 4: Add Tomatoes and Green Chiles

• 28 oz crushed tomatoes
• 6 tbsp green chiles
• 16 fl oz water

Pour in the crushed tomatoes and green chiles (with their liquid) along with the water, stirring everything together until well combined.

The liquid should just cover the ingredients—this creates the perfect consistency for a hearty chili while allowing the flavors to meld.

Step 5: Simmer Until Flavors Develop

• chili mixture from Steps 2-4

Increase the heat to bring the chili to a boil, then reduce to low heat, cover with a lid, and simmer gently for 30-35 minutes.

The extended simmer time allows the spices to fully dissolve, the beans to absorb the flavors, and the overall taste to become richer and more cohesive.

I like to stir occasionally and taste at the 25-minute mark to adjust seasonings if needed—this ensures the chili reaches its full flavor potential.

Tasty High Protein Turkey Chili

Delicious Tasty High Protein Turkey Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

• 6 tbsp green chiles (canned and drained)
• 16 oz kidney beans (drained and rinsed)
• 1.25 oz chili seasoning mix (or make your own blend)
• 1.3 lb ground turkey (93/7 lean for best protein content)
• 1 red pepper (diced into 1/2-inch pieces)
• 1 tsp crushed red pepper
• 15 oz black beans (drained and rinsed)
• 28 oz crushed tomatoes (I use San Marzano)
• 1/2 red onion (diced into 1/2-inch pieces)
• 1.5 tbsp olive oil (or any neutral oil like avocado)
• 16 fl oz water
• 1.5 tsp garlic (freshly minced for best flavor)

Instructions

 

• Dice the red onion and red pepper into uniform 1/2-inch pieces—this ensures even cooking and consistent texture throughout the chili. Mince the garlic finely and drain both the kidney beans and black beans in a colander, rinsing them under cold water to remove excess sodium and starch. Having everything prepped before you start cooking allows the whole process to move smoothly without interruption.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the ground turkey, breaking it apart with a wooden spoon as it cooks, and brown it for 5-7 minutes until no pink remains and the meat starts to develop some color. Add the diced onion and minced garlic, stirring constantly for 1-2 minutes until fragrant—this releases the aromatics' flavors and creates a flavorful foundation for your chili.
• Stir in the chili seasoning mix and crushed red pepper, cooking for 30 seconds to toast the spices and deepen their flavor. Add the diced red pepper, drained kidney beans, and drained black beans, stirring well to combine. I find that adding the beans after the turkey is browned prevents them from breaking down too early, keeping them intact and protein-rich in the final dish.
• Pour in the crushed tomatoes and green chiles (with their liquid) along with the water, stirring everything together until well combined. The liquid should just cover the ingredients—this creates the perfect consistency for a hearty chili while allowing the flavors to meld.
• Increase the heat to bring the chili to a boil, then reduce to low heat, cover with a lid, and simmer gently for 30-35 minutes. The extended simmer time allows the spices to fully dissolve, the beans to absorb the flavors, and the overall taste to become richer and more cohesive. I like to stir occasionally and taste at the 25-minute mark to adjust seasonings if needed—this ensures the chili reaches its full flavor potential.