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LEAN TURKEY CHILLI WITH KIDNEY BEANS
11

LEAN TURKEY CHILLI WITH KIDNEY BEANS

NUTRITION
HEALTHY RECIPES
Feb 04, 2025

LEAN TURKEY CHILLI WITH KIDNEY BEANS

Lean Turkey Chili with Kidney Beans is a rich, comforting dish that’s loaded with bold flavours, high-quality protein and nourishing ingredients. This chilli features lean ground turkey, hearty kidney beans, sweet bell peppers and aromatic spices like cumin and chilli powder; all simmered in a savoury tomato base. Perfect for meal prep, game day or a cosy weeknight dinner, this one-pot recipe is both nutritious and easy to make. The kidney beans provide extra fibre, making this chilli filling and heart-healthy, while the lean turkey keeps it light. Whether enjoyed on its own, paired with brown rice or served with a side of cornbread, this chilli is a satisfying, wholesome option for anyone looking for a flavourful, protein-packed meal.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

American, Tex-Mex

PREPARATION/TECHNIQUES

Simmer, One-Pot Wonders, Stew

OCCASION/HOLIDAY

Weeknight Dinner, Meal Prep, Fall, Super Bowl, Comfort Food

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Protein, Gluten-Free, Quick & Easy

DISH TYPE

Chilli, Stew

INGREDIENTS

The following are the ingredients we need to prepare this chilli turkey and kidney beans.

  • 100g ground turkey
  • 50g kidney beans
  • ¼ onion, chopped
  • ¼ bell pepper, diced
  • ¼ tsp cumin
  • ¼ tsp chilli powder
  • 100g diced tomatoes (canned)
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 250
  • Protein: 28g
  • Carbohydrates: 22g
  • Fibre: 6g
  • Fat: 5g
  • Saturated Fat: 1g
  • Sodium: 320mg
  • Sugar: 4g

PREPARATION

Here is a step-by-step guide to preparing this chilli turkey and kidney beans.

  • Prepare The Ingredients: Chop the onion and bell pepper into small, even pieces for a uniform texture. Drain and rinse the kidney beans.
  • Heat A Pan: Place a non-stick pan or saucepan over medium heat.
  • Cook The Turkey: Add the ground turkey to the pan and break it apart with a spoon. Cook for about 3-4 minutes until browned.
  • Sauté The Vegetables: Add the chopped onion and bell pepper to the pan and cook for another 2-3 minutes until softened.
  • Add The Spices: Sprinkle in the cumin and chilli powder, stirring to coat the ingredients evenly. Let the spices toast for 30 seconds to enhance their flavour.
  • Combine The Ingredients: Pour in the diced tomatoes and add the kidney beans. Stir well to combine.
  • Simmer The Chili: Reduce the heat to low, cover it and let it simmer for 15-20 minutes, stirring occasionally. Add salt and pepper to taste.
  • Serve Hot: Enjoy the chilli on its own or with a side of rice, quinoa or whole-grain bread.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for you when making this chilli turkey and kidney beans.

  • Use Lean Turkey For A Healthier Dish: Ground turkey keeps this chilli high in protein but lower in fat.
  • Toast The Spices: Cooking the cumin and chilli powder briefly before adding liquids enhances their depth of flavour.
  • Simmer Longer For Richer Taste: Letting the chilli cook for an extra 10 minutes allows the flavours to meld better.
  • Adjust Spice Levels: Add more chilli powder or a pinch of cayenne for extra heat.
  • Make It Ahead Of Time: Chili tastes even better the next day as the flavours continue to develop.

VARIATIONS

  • Chunky Chili: Add diced sweet potatoes or zucchini for extra texture and nutrition.
  • Spicy Southwest Chili: Stir in chopped jalapeños or smoked paprika for a spicier kick.
  • Cheesy Topping: Sprinkle with shredded cheddar or crumbled feta for a richer flavour.
  • Vegetable Boost: Mix in spinach, mushrooms or corn to add more vitamins and minerals.
  • Thicker Chili: Mash some of the kidney beans before adding them for a heartier consistency.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave before serving.
  • Freezing: This chilli freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
  • Meal Prep Tip: Make a double batch and portion it out for easy grab-and-go meals throughout the week.

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