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

1,272 kcal

Protein
100 g
Carbs
127 g
Fat
48 g
Fibre
37 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

6 servings

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

  • Olive oil 4 tbsp 55 g
  • Lean ground turkey (93%) 1.7 kg
  • Onion, chopped 960 g ≈ 6 cups
  • Red bell pepper, diced 960 g
  • Garlic, minced 24 cloves 70 g
  • Chili powder 7 ½ tbsp 60 g
  • Ground cumin 4 tbsp 25 g
  • Salt 2 tsp 10 g
  • Canned crushed tomatoes 2.4 kg
  • Canned black beans, drained, rinsed 1.4 kg
  • Frozen corn kernels 480 g ≈ 3 ½ cups
  • Low-sodium chicken or vegetable broth 1.2 L
  • Cheddar cheese, grated 180 g
  • Plain Greek yogurt (0%) 480 g ≈ 2 cups
  • Green onions, sliced 120 g ≈ 1 ¼ cups

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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