The ultimate chili recipe to beat any cook-off, this freezer-friendly turkey chili is filled with sweet and smoky flavors that is sure to impress!
Preparing, eating and developing high-protein recipes has been vital to my own weight loss success.
Whether you’re looking to curb hunger, repair muscle tissue or prevent muscle loss as you age, a diet in high-quality protein is essential.
One of my favorite high-protein meals of all time has to be chili packed with lean turkey, beans, and tons of vegetables. To cool it down just before serving, I love topping it with cool, creamy plain yogurt – another great source of protein. As an added nutrition bonus, studies show that a higher protein diet adequate in dairy foods or calcium helps preserve bone during weight loss.
Although it’s very trendy to replace sour cream with yogurt these days, we’ve been doing it my whole life. Yogurt is a traditional Middle Eastern condiment used to balance smoky, charred meats and stews so I always have it in my refrigerator.
Plus, studies show that there are even more health benefits to adding protein to your diet throughout the day instead of having your main serving of protein once a day during dinner.
Whether you’re looking for an easy make-ahead dish for your next game day party or want an easy lunch you can prep ahead, this Turkey and Black Bean Chili will become a new staple in your house. Chipotle peppers in adobo and fire-roasted diced tomatoes give the chili a warm, smoky flavor that will have everyone begging for the recipe.
What are your favorite ways to boost protein in your diet? I’d love to hear your favorite recipes, tips, and tricks!
Your spoon is waiting.
Does beer have to be added to chili?
No. Substitute Chicken Broth instead of beer.
Can turkey chili be made in a slow cooker?
Yes. Utilize this post instead.
Award Winning Turkey Black Bean Chili
- 1 pound ground turkey breast
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion diced
- 2 cloves garlic grated
- 2 chipotle peppers in adobo - minced optional
- 2 sweet bell peppers seeded and diced
- 6 ounces light beer or sub chicken broth
- 2 cups chicken broth
- 15 ounce can fire roasted diced tomatoes
- 2 tablespoons barbecue sauce homemade or store-bought
- 2 15 oz cans of beans drained and rinsed I used black and kidney
- 1/2 cup corn fresh or frozen
- 1 cup plain Greek or low fat yogurt for serving (optional)
- fresh cilantro and sriracha optional garnish
- Heat a large sauce pot over medium-high and spray with cooking spray.
- Add turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
- To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
- Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
- Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
- Reduce heat to simmer and cook for 20-30 minutes or longer.
- Serve with a dollop of plain yogurt, sriracha and cilantro.