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

5 servings

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

  • Olive oil 1 ½ tbsp 25 g
  • Lean ground turkey (93%) 700 g
  • Onion, chopped 400 g ≈ 2 ½ cups
  • Red bell pepper, diced 400 g ≈ 2 ¾ cups
  • Garlic, minced 10 cloves 30 g
  • Chili powder 3 tbsp 25 g
  • Ground cumin 1 ½ tbsp 10 g
  • Salt ¾ tsp
  • Canned crushed tomatoes 1 kg ≈ 4 ¼ cups
  • Canned black beans, drained, rinsed 600 g ≈ 3 ½ cups
  • Frozen corn kernels 200 g ≈ 1 ½ cups
  • Low-sodium chicken or vegetable broth 500 ml
  • Cheddar cheese, grated 75 g
  • Plain Greek yogurt (0%) 200 g ≈ 1 cup
  • Green onions, sliced 50 g ≈ ½ 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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