High-Protein Turkey Chili

Published by @thrice · August 17, 2026

A pot of smoky turkey chili that eats like comfort food and tracks like a macro win — better on day two.

Total time
60 min
Serves
6
Per serving
415 cal · 40p / 14f / 33c

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground turkey — 93% lean
  • 1 onion — diced
  • 4 cloves garlic — minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 28 ounces crushed tomatoes — one can
  • 15 ounces black beans — one can, drained
  • 15 ounces kidney beans — one can, drained
  • 1 cup chicken broth
  • 1/2 cup Greek yogurt — instead of sour cream
  • 2 scallions — sliced

Steps

  1. 1

    Heat the 1 tablespoon olive oil in a dutch oven over medium-high heat. Brown the 2 pounds ground turkey for 6 minutes, breaking it up as it cooks.

  2. 2

    Add the 1 onion and 4 cloves garlic and cook for 4 minutes until soft.

  3. 3

    Stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, and 1 1/2 teaspoons kosher salt. Toast the spices for a minute until fragrant.

  4. 4

    Add the 28 ounces crushed tomatoes, 15 ounces black beans, 15 ounces kidney beans, and 1 cup chicken broth.

  5. 5

    Simmer uncovered for 30 minutes, stirring now and then, until thick. Serve with 1/2 cup Greek yogurt and 2 scallions.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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