High-Protein Turkey Chili From Impact Kitchen

A hearty bowl of turkey chili loaded with beans and topped with pickled onions, served with a piece of rye bread.

We are so passionate about high-quality protein at Impact Kitchen. And we believe in the health benefits of getting enough protein each day through a variety of different sources, like bacon, beans and turkey, all used in this high-protein turkey chili. (This dish is available at Kitchen Hub Food Hall.)

Turkey Chili Recipe

Makes 10 servings
Prep Time: 30 mins
Cook Time: 2 hours


  • 20 ml olive oil
  • ¾ lb sliced bacon, chopped into ½ inch pieces
  • 2 medium white onions, ½ inch dice
  • 7 cloves garlic, minced
  • 3 tbsp chili spice
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 3 lb ground turkey
  • 4 stalks celery, ½ inch dice
  • 2 large carrots, ½ inch dice
  • 1 large sweet potatoe, ½ inch dice
  • 1 375-ml can diced tomatoes
  • 1 small can (150ml) tomato paste
  • 1 350-ml can black beans, rinsed
  • 1 350-ml can kidney beans, rinsed
  • 3 zucchini, cut into ½ inch cubes
  • 1 bay leaf
  • Salt and pepper to taste
  • 1.5 l chicken bone broth
  • Sour cream, as desired
  • Pickled onion, garnish


  1. Lightly coat the pot with olive oil. Heat to medium-high and render chopped bacon until lightly crispy, around 5 to 10 minutes.
  2. Turn down the heat to medium and sautee onions and garlic in bacon grease for about 4 to 5 minutes.
  3. Add chili spice, smoked paprika and cayenne pepper and cook 3 to 5 minutes until aromatic.
  4. Add turkey and lightly brown while breaking up clumps; around 10 minutes.
  5. Add celery, carrots and sweet potato, and cook 5 to 8 minutes, until veggies begin to soften.
  6. Add diced tomatoes, beans, zucchini and bay leaf. Add salt and pepper, as desired. Mix ingredients together, and keep breaking up turkey.
  7. Add broth, then bring up to a boil for 10 mins. Reduce to a simmer for a further 60 to 90 minutes, until sweet potatoes have broken down and consistency has thickened. Stir every 15 to 20 minutes.
  8. Let chili cool for 20 to 30 minutes. Remove bay leaves and serve with sour cream and pickled onions.