If you’re looking for a high-protein, cozy meal that’s easy to make and perfect for meal prep, this Turkey Chili is it. Packed with lean ground turkey, hearty beans, and bold spices, this recipe brings big flavor while staying macro-friendly. It’s thick, filling, and comes together in one pot with simple ingredients you probably already have on hand. Whether you’re meal prepping for the week or feeding the family on a busy night, this one checks all the boxes. Warm, satisfying, and loaded with protein. A total staple. 🌶️💪

Recipe Makes: 6 Servings (about 1.5 Cups each)

*Per Seriving:
272 Calories
22g Protein
28g Carbs
7g Fat
(*Your macros might vary slightly based on your ingredients or brands of product)

Ingredients

2 Teaspoons Olive Oil
1 Yellow Onion, Chopped
3 Garlic Cloves, Minced
1 Medium Red Bell Pepper, Chopped
1 Pound 93% Lean Ground Turkey (Or 99% Lean Ground Turkey or Chicken)
4 Tablespoons Chili Powder (*Use Less If Spice Isn’t Your Thang’)
2 Teaspoons Ground Cumin
1 Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
½ Teaspoon Salt, Plus More To Taste
1 (28-Ounce) Can Diced or Crushed Tomatoes
1¼ Cups Chicken Broth
2 (15-Ounce) Cans Dark Red Kidney Beans, Rinsed and Drained
1 (15-Ounce) Can Sweet Corn, Rinsed and Drained

Optional Toppings

Plain Greek Yogurt (For Extra Protein)
Reduced-Fat Shredded Cheddar Cheese

Instructions

Place the olive oil in a large pot over medium-high heat. Add the onion, garlic, and red bell pepper. Sauté for 5–7 minutes, stirring frequently, until softened and fragrant.
Add the ground turkey and break it up with a spatula. Cook until no longer pink. Once cooked through, add the chili powder, cumin, oregano, cayenne pepper, and salt. Stir well and cook for about 20 seconds to toast the spices and bring out the flavor.
Next, add the tomatoes, chicken broth, kidney beans, and corn. Stir everything together and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30–45 minutes, or until the chili thickens and the flavors come together. Taste and adjust salt or seasonings as needed.
Serve hot and top with plain Greek yogurt for an extra protein boost or a sprinkle of reduced-fat cheddar.

Divide into meal prep containers for the week. Store in the fridge for up to 5 days or freeze for later!

Eat Up!
~Coach Ame