High-Fiber High-Protein Chili with Ground Turkey
This flavorful and filling one pot chili with protein and fiber is a cozy meal with fall flavors. Packed with hearty beans, ground turkey, and chili spices, you can make this easy weeknight meal in no time.
Servings 8 servings
Calories 341kcal
Equipment
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium shallot diced
- 3 medium carrots rough chopped
- 1 medium bell pepper rough chopped
- 1 cup cooked lentils
- 1.5 cups shelled edamame
- 15 oz. fire roasted tomatoes
- 16 oz. mild salsa
- 3 cups chicken bone broth
- 1 tablespoon tomato paste
- 10 oz. black beans rinsed
- 10 oz. kidney beans rinsed
- 10 oz. chili seasoning mix
Instructions
Beginning Instructions for All Cooking Methods
- Heat a large Dutch oven over medium-high heat. Add olive oil and saute diced shallots until slightly caramelized. Add the ground meat and break it up, cooking until no longer pink. Add in the seasoning packet and tomato paste and cook for about 30 seconds, stirring constantly.1 pound ground turkey, 1 tablespoon olive oil, 1 medium shallot, 1 tablespoon tomato paste, 10 oz. chili seasoning mix
- While the meat is cooking, wash all veggies and cut into rough 1-inch pieces.3 medium carrots, 1 medium bell pepper
Stovetop Instructions
- Add the chopped carrots and bell pepper to the meat mixture. Cook for about 5 minutes or until the outsides become slightly caramelized.
- Pour in the remaining ingredients and stir. Reduce the heat to low and cook for about 20 minutes.1 cup cooked lentils, 1.5 cups shelled edamame, 15 oz. fire roasted tomatoes, 16 oz. mild salsa, 3 cups chicken bone broth, 10 oz. black beans, 10 oz. kidney beans
- Remove the pot from the heat and allow it to sit for about 10 minutes to thicken up. Stir, then season with salt, garlic powder, and pepper to taste. Serve.
Crock Pot Instructions
- Add the cooked meat mixture along with the remaining ingredients to the crock pot. Stir, then cook on low for 7 hours. Turn the heat off after 7 hours and allow the chili to thicken before serving. Season with salt, pepper, and garlic powder to taste.1 cup cooked lentils, 1.5 cups shelled edamame, 15 oz. fire roasted tomatoes, 16 oz. mild salsa, 3 cups chicken bone broth, 10 oz. black beans, 10 oz. kidney beans
Instant Pot Instructions
- Add the cooked meat mixture and the remaining ingredients to the Instant Pot. Cook on Manual High mode for 10 minutes and then allow the pot to naturally release. Carefully remove the pot from the heat allow it to sit for at least 30 minutes to thicken. Season with salt, pepper, and garlic powder then serve.1 cup cooked lentils, 1.5 cups shelled edamame, 15 oz. fire roasted tomatoes, 16 oz. mild salsa, 3 cups chicken bone broth, 10 oz. black beans, 10 oz. kidney beans
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. This hearty chili tastes even better the next day!
The chili will be thin when it is first done cooking. Allow it time to thicken as directed in the recipe card.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 32.1g | Protein: 30g | Fat: 10.3g | Fiber: 11g
