Looking for a lean and hearty dinner recipe? Try this easy recipe for Turkey and Black Bean Chili. Packed full of protein and perfect for a cool evening.
I started making this turkey and black bean chili recipe back in the spring. During that time I was doing a crazy intense exercise/diet program. I’ll be the first to tell you that I’ve never truly dieted, and I’ve never counted calories.
Since I turned 35 earlier in the year I feel like something has to give. It’s been five years since having my first child (and two with my second), and no matter how much exercise and watching what I ate I just never was able to loose everything. I was however able to loose my baby weight and get down to my wedding weight but not consistently staying the same size. I also have yet to be able to loose any of my belly fat.
My biggest problem area. Which I think most mom’s can relate to that.
So I took the plunge and joined the FASTer Way to Weight Loss program. It’s a 6-week intensive exercise and mostly eating program. It consist of intermittent fasting, carb-cycling and macro-calorie counting in a nut shell. I logged each and every morsel of food that goes into my mouth into My Fitness Pal. I’m constantly trying to balance making dinners that everyone in my family will eat that is also compliant to my macro calories for the day. It takes A LOT of planning; however, I saw amazing results. I lost over 5 inches on my stomach, and anywhere from ¼-1 full inch on other areas of my body! My husband noticed the differences in me, and I found I had so much more energy. I’ve continued to keep up with the program for the most part.
I’ll be the first to tell you that I don’t like ground turkey. But I am in need of leaner proteins certain days of the week. So I gave a go at my traditional beef chili recipe, but with turkey and black beans.
How do you make a kid-friendly chili?
Just add corn! As my husband will tell you that this is one of his secret ingredients to his famous chili. A chili I’ve yet to try. I made this turkey chili recipe a little kid-friendly by adding the corn.
My kids devoured this chili, as did my husband, and luckily no one questioned the meat. It wasn’t until after dinner when I revealed that this was a turkey chili. The next day for lunch I made for myself turkey chili and cheese stuffed zucchini boats. I took my leftover chili + zucchini boats and baked them in the oven. They were so dang good. I can’t wait to actually make them for dinner for my husband and I in a few weeks.
How do you freeze chili?
If you have any leftovers of this magical turkey and black bean chili you can always freeze the chili. The safest way is to let your chili cool to room temperature. Then, place in individual servings for an easy week day lunch. I like to use a freezer Ziploc bag, label it with a sharpie marker and place it in the refrigerator. The next day, I lay it down flat inside my freezer.
Cornbread recipes to serve with chili
Here are a few of my favorite cornbread recipes (not low carb) that you can serve with chili.
- Honey Cornbread Muffins
- Buttermilk Cornbread
- Maple Bacon Skillet Cornbread
- Gluten Free Cornbread
- Green Chile & Cheese Cornbread
If you are looking for a lean but filling dinner (hello only 319 calories per bowl). I hope you’ll give this recipe for Turkey and Black Bean Chili a try.
Turkey and Black Bean Chili
- 1 teaspoon grapeseed oil
- 1 lb. ground lean turkey
- 1 tablespoon dried garlic flakes
- ¼ teaspoon salt
- dash of black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 medium white onion diced
- ½ red bell pepper diced
- ½ orange bell pepper diced
- 1 10 oz. can of Rotel Fire Roasted Tomatoes
- 1 16 oz. can of tomato sauce
- 1 15 oz. can of black beans drained and rinsed
- 1-½ cups frozen corn
- Avocado sour cream, and shredded cheese for topping
- In a large sauce pan add the grape seed oil to the pan and the ground turkey. Cook on high heat for 5 minutes. Use a wooden spoon to break up the meat into bite-size pieces and stir periodically. While the turkey cooks, prep the onions and bell peppers.
- Next, reduce the heat to medium and add in the dried garlic flakes, salt, black pepper, chili powder, cumin, paprika, and oregano. Mix well, then add in the diced onion, red and orange bell pepper. Stir in the fire roasted tomatoes, tomato sauce, drained black beans, and frozen corn.
- Mix well and simmer on the stove top for 20 minutes.
- Divide evenly among bowls and add toppings of choice.