Want to up your protein intake for heavy training sessions? We get that. But the type of protein you need isn’t a drive through hamburger, no matter how much you want it to be. You need lean proteins, like the kind that come from chicken, turkey and beans. Now, this recipe does need to simmer for awhile, but it’s totally worth it. Besides an incredible flavor, this recipe has extra goodness in the form of heart-healthy fats. This recipe serves four, but you can probably make it stretch a little further than that.



  • 1 tablespoon Olive oil
  • 1 pound Chicken breast, diced
  • 1 pound Ground turkey
  • 1 tablespoon Onion powder
  • 1 tablespoon Chipotle powder
  • 1 tablespoon Chili powder
  • 1 tablespoon Paprika
  • 1 large onion, chopped
  • 3 cloves Garlic, minced
  • 3 ounces Chipotle adobe, pureed
  • 1 14 oz. can Pinto beans
  • 1 14 oz. Can Kidney beans
  • 3 cups canned Italian plum tomatoes
  • 1 cup Chicken stock
  • 1 tablespoon Sriracha hot sauce
  • Salt and pepper, to taste

For the final touches:

  • 1 medium Avocado (ripe), sliced
  • 1 scallion, thinly sliced
  • 2 teaspoons Cilantro leaves, chopped
  • 1 tablespoon Nonfat sour cream
  • 1 tablespoon Low-fat shredded aged cheddar


In a large pot, heat the oil over medium-high heat. Add the chicken and turkey and cook, frequently stirring for about 5-8 minutes until browned. Drain the excess fat from the pot, leaving only a small amount, and then add the dry spices. Stir to coat, then remove the meats. Add the onions to the pan and cook for 5 minutes until tender. Then, add the garlic and cook for an additional minute. Add the remaining chili ingredients to the pot. Mix well and bring to a boil. Then, reduce the heat and allow to simmer for about 2 hours, stirring occasionally. Season with salt and pepper to taste.

When the chili is ready, top with the final touches - don’t skip the avos (they’re wonderfully good for you).


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