Smoky Chipotle Turkey Chili

The short answer: This chipotle turkey chili is deep, smoky and thick, with about 30g of protein and 11g of fiber in every bowl. Lean ground turkey, black beans and kidney beans simmer in fire-roasted tomatoes with chipotles in adobo, cumin, smoked paprika and a pinch of cocoa. It’s ready in about 45 minutes and tastes even better the next day.

It’s game day, or just a dark Tuesday, and a big pot of chili is the only thing that sounds right. You want it rich and spicy with cheese on top, not a thin bowl of sad ground turkey and tomato water. This pot fixes that, and it still fits a long week.

It’s one of the meals from our guide to healthy comfort food swaps, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this chipotle turkey chili works on tired nights

• Lean turkey plus two beans. You get the protein of a beef chili with less saturated fat and a lot more fiber.
• Chipotles in adobo bring the smoke. Two peppers and a spoon of their sauce taste like the pot sat over a fire for hours.
• Cocoa and cinnamon add depth. It’s an old Texas and Mexican trick, and nobody will taste chocolate, just richness.
• One pot, 45 minutes, four days of lunches. Chili is the original meal prep.

Beans are one of the cheapest sources of protein and fiber there is, and the Harvard Nutrition Source explains why eating them often is linked with better heart health. Two cans in this pot stretch a pound of turkey into six full bowls.

The flavor: what makes it taste so good

A chili is only as good as its spice base. So this one toasts the spices in the pan with the onion and garlic before any liquid goes in, which wakes up every one of them. Then it simmers long enough for the beans to drink in the smoke.

• Chipotles in adobo and smoked paprika for deep smoke
• Chili powder, cumin and Mexican oregano, toasted in the pot
• A pinch of cocoa and cinnamon for richness
• Fresh lime and cilantro at the end to lift it all

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Chili: avocado oil, 93% lean ground turkey, yellow onion, red bell pepper, garlic cloves, chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, Mexican oregano, ground cinnamon, unsweetened cocoa powder, fire-roasted crushed tomatoes, black beans, kidney beans, chicken broth, sea salt, lime, cilantro
• Toppings: plain Greek yogurt, sharp cheddar, avocado, scallions

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make chipotle turkey chili

First, brown the turkey hard in avocado oil so it gets real color. Next, cook the onion, pepper and garlic, then toast the spices for a minute. Then add the tomatoes, beans and broth and simmer for 25 minutes. Finish with lime and cilantro and pile on the toppings. The full recipe card is below.

Smoky Chipotle Turkey Chili

Lean ground turkey, black beans, kidney beans, fire-roasted tomatoes and chipotles in adobo simmered with cumin, smoked paprika and cocoa. About 30g protein a bowl.

50minutes

31gprotein

390calories

6servings

Servings

1x2x3x

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Chili

• 1 tbsp avocado oil
• 1 1/4 lb 93% lean ground turkey
• 1 yellow onion diced
• 1 red bell pepper diced
• 4 garlic cloves minced
• 2 chipotle peppers in adobo minced, plus 1 tbsp of the adobo sauce
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp Mexican oregano
• 1/2 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1 can (28 oz) fire-roasted crushed tomatoes
• 1 can (15 oz) black beans rinsed and drained
• 1 can (15 oz) kidney beans rinsed and drained
• 1 cup chicken broth
• 1 1/4 tsp sea salt
• 1 lime juiced
• 1/3 cup cilantro chopped

Toppings

• 1/2 cup plain Greek yogurt
• 1/2 cup sharp cheddar grated from a block
• 1 avocado sliced
• 3 scallions sliced

Instructions

Tap a step to mark where you are.

1. Heat the avocado oil in a large pot over medium-high heat. Add the turkey and let it sit for 3 minutes before breaking it up, so it browns. Cook until no pink remains, about 6 minutes.
   Start 3 min timer
2. Add the onion and bell pepper and cook for 5 minutes until soft. Stir in the garlic and chipotles and cook for 1 minute.
   Start 5 min timer
3. Add the chili powder, cumin, smoked paprika, oregano, cinnamon and cocoa. Stir for 1 minute until the spices smell toasty.
   Start 1 min timer
4. Pour in the tomatoes, both beans, the broth and the salt. Bring to a boil, then lower the heat and simmer uncovered for 25 minutes, stirring now and then, until thick.
   Start 25 min timer
5. Turn off the heat and stir in the lime juice and cilantro. Taste for salt.
6. Serve in bowls topped with Greek yogurt, cheddar, avocado and scallions.

Calories 390Protein 31gCarbohydrates 35gFat 13gFiber 11gper serving, estimated

Serving ideas

Ladle it over our roasted garlic cauliflower potato mash for the coziest bowl of the week, or serve it with sliced avocado, a spoon of Greek yogurt, grated sharp cheddar and a sprinkle of scallions. Warm cassava tortillas on the side never hurt.

Nutrition at a glance: each serving has about 390 calories, 31g protein, 35g carbs and 11g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use ground chicken or 90% lean ground beef instead of turkey.
• Swap the kidney beans for pinto beans or add a can of fire-roasted corn.
• Make it milder with one chipotle, or hotter with a fresh jalapeno.
• Stir in a cup of diced sweet potato with the broth for a sweeter, heartier pot.

Make-ahead and storage tips

Chili keeps in the fridge for up to 5 days and freezes for up to 3 months. Reheat the chipotle turkey chili in a pot over medium-low heat with a splash of broth, stirring now and then until it bubbles.

Frequently asked questions

Save this one for your next long day. Want more? Try our butternut squash mac and cheese next.

This article is for general information and is not medical or nutrition advice.