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Turkey Chili

Gluten Free
High Protein
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Meal Slot:
Dinner
Prep Time:
10
minutes
Cook Time:
20
minutes
Calories:
530
Kcal
Protein:
40
g
Carbs:
45
g
Fat:
16
g
Cuisine:
American
Allergens:
Serves:
3
Description

Ground turkey and kidney beans simmer with tomatoes, onion, chili powder, and cumin until hearty and thick—comforting and meal‑prep friendly.

Ingredients
  • 1 tsp olive oil
  • 12 oz ground turkey
  • 1 small onion, diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt, black pepper to taste
  • 1 can (14–15 oz) diced tomatoes, undrained
  • 1 cup cooked kidney beans, drained and rinsed (about 1/2 of a 15 oz can)
  • 1/2–1 cup low-sodium chicken broth (start with 1/2 cup; add more if needed)
  • Optional: pinch cayenne or smoked paprika; lime and cilantro to finish
Directions
  1. Heat oil in a pot over medium-high. Add turkey and cook, breaking it up, until no longer pink, 4–5 minutes.
  2. Add onion; cook until softened, 2–3 minutes.
  3. Stir in chili powder, cumin, salt, and pepper; toast 30–60 seconds.
  4. Add the diced tomatoes with juices, beans, and 1/2 cup broth. Stir and bring to a gentle simmer.
  5. Simmer 15–20 minutes, stirring occasionally. If it looks too thick, add up to another 1/2 cup broth to reach your preferred consistency.

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