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Black Bean and Turkey Chili Soup

A lean, protein-packed Tex-Mex chili with ground turkey, two cans of black beans, and bold spices simmered into a thick, smoky soup. Ready in under an hour on the stovetop.

45 minEasyServes 4340 cal/serving

Tex-MexSoupStovetopHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb lean ground turkey (93/7)
  • 2 cans black beans (15 oz), drained, rinsed
  • 1 can fire-roasted diced tomatoes (canned)
  • 2 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lime, halved
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 diced yellow onion and 1 diced green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

  2. 2

    Add 3 minced garlic cloves and cook for 30 seconds. Push the vegetables to the side, add 1 lb lean ground turkey (93/7), and cook, breaking it into small crumbles, until no pink remains, about 6-7 minutes. The turkey should reach an internal temperature of 165°F (74°C).

  3. 3

    Stir in 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.

  4. 4

    Add 1 can fire-roasted diced tomatoes (canned), 2 cans drained, rinsed black beans (15 oz), and 2 cups low-sodium chicken broth. Stir to combine and bring to a boil.

  5. 5

    Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens.

  6. 6

    Squeeze 1 halved lime over the pot and stir. Taste and adjust seasoning. Ladle into bowls and top with 1/4 cup chopped fresh cilantro.

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Questions

How much time should I plan for Black Bean and Turkey Chili Soup?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 5 (20 minutes): "Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens."

What internal temperature should Black Bean and Turkey Chili Soup reach?

For Black Bean and Turkey Chili Soup, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for smoked paprika in Black Bean and Turkey Chili Soup?

The entry for Black Bean and Turkey Chili Soup calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use ground beef or pork instead of ground turkey in Black Bean and Turkey Chili Soup?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Black Bean and Turkey Chili Soup uses 1 lb lean ground turkey (93/7).

How hot is Black Bean and Turkey Chili Soup?

Only mildly. The heat in Black Bean and Turkey Chili Soup comes from 2 tbsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Black Bean and Turkey Chili Soup keto-friendly?

A serving of Black Bean and Turkey Chili Soup carries 0 g of carbohydrate, 7 g of it fiber. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

How much protein is in Black Bean and Turkey Chili Soup?

One serving (the recipe makes 4) has 59 g of protein in about 340 calories, alongside 0 g carbohydrate and 12 g fat, plus 7 g fiber and 63 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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