Recipe Overview

A protein-rich chili loaded with ground turkey, fiber-filled black beans, and fire-roasted tomatoes. Ideal for post-workout recovery, meal prep, or fueling strength-training goals. Integrates collagen or protein powder for added muscle support.

Prep Time: 10 minutes
Cook Time: 25 minutes
Cooking Difficulty: Easy
Servings: 4

Ingredients

Protein Base

• 1 lb lean ground turkey (or plant-based crumbles for vegan)
• 1 tbsp olive oil
• 1 onion (diced)
• 3 garlic cloves (minced)

Beans & Veggies

• 1 can black beans (15 oz, drained)
• 1 can fire-roasted diced tomatoes (15 oz)
• 1 bell pepper (diced)
• 1 cup frozen corn

Spices & Supplements

• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 scoop unflavored collagen peptides (or protein powder)
• 1 cup low-sodium chicken broth (or vegetable broth)

Toppings

• ¼ cup Greek yogurt (or vegan sour cream)
• 2 tbsp chopped cilantro
• 1 avocado (sliced)

Professional Chef-Level Instructions

Prep Work

1. Chop Veggies: Dice onion, bell pepper, and mince garlic. Drain and rinse black beans.

Cooking

1. Sauté Aromatics: Heat olive oil in a Dutch oven over medium. Add onion and garlic; sauté 3–4 minutes until fragrant.
2. Brown Turkey: Add ground turkey, breaking it apart with a spatula. Cook 5–6 minutes until no pink remains.
3. Spice It Up: Stir in chili powder, cumin, and smoked paprika. Toast spices for 1 minute.
4. Simmer: Add black beans, tomatoes, bell pepper, corn, broth, and collagen/protein powder. Simmer uncovered for 15–20 minutes.

Finish

1. Adjust Seasoning: Taste and add salt/pepper as needed. For thicker chili, simmer 5 extra minutes.

Detailed Nutrition Facts (per serving)

*Based on a 2,000-calorie diet. Values vary with substitutions.*

Variations & Substitutions

• Vegan: Use plant-based crumbles + vegan collagen. Top with coconut yogurt.
• Extra Protein: Add ½ cup cooked quinoa or 1 can lentils.
• Low-Carb: Omit beans; double ground turkey and add zucchini.
• Spicy Kick: Stir in 1 diced jalapeño or ½ tsp cayenne.

Pro Tips & Tricks

1. Meal Prep: Double the batch and freeze portions for 3 months.
2. Collagen Hack: Stir collagen into cooled chili if reheating to preserve nutrients.
3. Instant Pot: Cook on High Pressure for 10 minutes for faster results.

How to Serve

• Classic: Top with Greek yogurt, avocado, and cilantro. Serve with whole-grain tortillas.
• Over Rice: Layer chili over brown rice or cauliflower rice for extra carbs.
• Pairings: Pair with a side salad (spinach + lemon dressing) for added greens.

How to Store

• Fridge: Keep in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight before reheating.

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