A weeknight chili that leans into fiber instead of just heat. Ground turkey keeps things lean and high in protein, while white beans and a mix of vegetables bring the fiber count up to something genuinely meaningful. This is a big-batch, freezer-friendly dinner that tastes better the longer it sits, so leftovers are basically the whole point.
Ingredients
- 500g ground turkey
- 2 cans (400g each) white beans, drained
- 1 can (400g) diced tomatoes
- 1 large onion, diced
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 cups chicken or vegetable broth
- Salt and pepper
- Fresh coriander, avocado, and lime to serve
Instructions
- Heat olive oil in a large pot. Cook onion and peppers until softened, 6-7 minutes.
- Add garlic and turkey. Cook, breaking up the meat, until browned, about 8 minutes.
- Add cumin, paprika, and chili powder. Stir for 1 minute.
- Add white beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer uncovered 25 minutes, stirring occasionally.
- Season with salt and pepper. Serve topped with coriander, avocado, and a squeeze of lime.
Nutrition Facts (per serving)
| Calories | 320 |
| Total fat | 12g |
| Total carbohydrates | 28g |
| Dietary fiber | 9g |
| Protein | 26g |
| Sodium | 490mg |
Why This Is Good for Your Gut
White beans provide galactooligosaccharides and resistant starch that feed beneficial bacterial species. Bell peppers add vitamin C supporting gut lining collagen. Garlic and onion contribute prebiotic inulin. Turkey's lean protein supports gut lining repair without excess saturated fat.
This one genuinely tastes better on day two, so don't be shy about making a full batch even for two people.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.