Recipes
Dinner

Turkey and black bean chili

A thick, smoky turkey chili with black beans, peppers and corn, topped with cheddar and Greek yogurt.

Turkey and black bean chili

Budget High protein

Prep
10 min
Cooking
30 min

Per serving

636 kcal

Protein
50 g
Carbs
63 g
Fat
24 g
Fibre
18 g

In these plans

Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Olive oil 2 ½ tbsp 30 g
  • Lean ground turkey (93%) 980 g
  • Onion, chopped 560 g ≈ 3 ½ cups
  • Red bell pepper, diced 560 g ≈ 3 ¾ cups
  • Garlic, minced 14 cloves 40 g
  • Chili powder 4 ½ tbsp 35 g
  • Ground cumin 2 ½ tbsp 15 g
  • Salt 1 tsp
  • Canned crushed tomatoes 1.4 kg ≈ 5 ¾ cups
  • Canned black beans, drained, rinsed 840 g ≈ 5 cups
  • Frozen corn kernels 280 g ≈ 2 cups
  • Low-sodium chicken or vegetable broth 700 ml
  • Cheddar cheese, grated 110 g
  • Plain Greek yogurt (0%) 280 g ≈ 1 ¼ cups
  • Green onions, sliced 70 g ≈ ¾ cup

Steps

  1. Heat the oil in a pot over medium-high heat and cook the turkey for 5–6 minutes, breaking it up, until no longer pink.
  2. Add the onion and bell pepper and cook for 5 minutes, until softened.
  3. Stir in the garlic, chili powder, cumin and salt and cook 1 minute, until fragrant.
  4. Add the crushed tomatoes, black beans, corn and broth, bring to a boil, then simmer uncovered over medium-low heat for 20 minutes, stirring now and then, until thick.
  5. Serve topped with the cheddar, yogurt and green onion.

Tip: Chili tastes even better the next day and freezes for up to 3 months.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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