Not only is this macro-friendly chili recipe bursting with flavor, but it’s also one of the most convenient recipes to meal prep!
Cook up a storm with this super versatile recipe! Brown your choice of lean beef or ground turkey, then chop and mix in your favorite veggies. Add some beans for extra flavor and let it simmer in the slow cooker – simple yet delicious!
Why You Will Love This Macro-Friendly Chili
High protein provides 25-50 grams per serving (depending on the serving size.)
Easy to make – 15-20 min prep and let cook for 1-4 hours in a crockpot
Meal prepping has never been easier – prepare one dish, and you can consume it for up to 6-8 meals!
Healthy carbs – beans are loaded with fiber, providing plenty of energy throughout the day
Easy to add more veggies – Swap veggies and add more
High in fiber – This chili recipe provides 32% of the daily fiber requirements for women and 48% of fiber requirements for men.
What are the macros for chili?
|326||25 grams||37 grams||9 grams||12 grams|
What you need to make this chili recipe
Check out the recipe card at the bottom of this post for the exact ingredients and instructions.
Ground turkey – I like to use lean ground turkey to help keep the saturated fat low and protein high. I prefer a 99% or 97% lean ground turkey, but I’ll also use a 93% if that is all I can find.
White onion – To add flavor to the ground turkey, dice and sauté half of an onion. This is optional, but I highly recommend it because it offers so much flavor.
Red and green bell pepper – I like to use bell peppers as one of my veggies for this macro-friendly chili. I will also add other veggies like zucchini and sweet potato.
Canned diced tomatoes – Utilizing canned tomatoes expedites the meal preparation process for this recipe, making it a breeze! One less veggie to chop.
Canned red kidney beans – Red kidney beans are a great source of fiber and protein to help keep you full.
Canned black beans – like kidney beans, black beans are a good source of fiber, carbs, and protein which will help keep you full!
Canned corn – This macro-friendly chili gets a delicious boost from adding flavorful, textured canned corn.
Olive oil – I recommend adding a tablespoon of olive oil to ensure our low-fat turkey is juicy and doesn’t stick to the pan. Plus, you limit the total saturated fat intake by using olive oil instead of higher-fat ground meat.
Fresh garlic – Sauteed with the onions, garlic adds a savory and robust flavor to the chili.
Seasoning – Chili powder, Onion powder, Cumin, Paprika, White Flour. You can also use pre-portioned or pre-packaged chili seasoning.
Instead of using lean ground turkey, you can use ground beef. Now with that being said, I would encourage you to choose lean ground beef to limit the total saturated fat. When I exchanged the ground turkey (93/7) in Cronometer with ground beef (15/85), the total saturated fat increased by 3 grams.
Vegetarian Macro-Friendly Chili
Making a vegetarian chili high in protein is possible by using a meat alternative like the Quorn product. You can also use extra beans and lentils instead of ground turkey.
Instead of black beans and kidney beans, you can substitute a variety of other beans: pinto, white northern, navy beans, etc. You can also swap the canned corn for fresh sweet potatoes or a mix of fresh and frozen peppers.
As a dietitian, I always encourage folks to eat more vegetables. With chili, you can easily add more from the get-go. You can swap out peppers for other veggies like kale, mushrooms, squash, and zucchini.
To help, I created a Youtube video on how to make this macro-friendly chili.
Heat a large pan over medium heat and add 1 tablespoon of olive oil.
2. Once the oil is hot, add diced onions and garlic, and sauté for 3-4 minutes until softening.
3. Add ground turkey to the pan, breaking it into small pieces with a wooden spoon.
4. Cook the ground meat until it’s browned and cooked, about 7-10 minutes.
5. Add diced tomatoes, red kidney beans, black beans, corn, and seasonings in a crock pot. Mix everything so that it’s well combined.
6. Transfer the ground turkey, onions, and garlic to the crockpot and mix again
7. Add your veggies (green and red bell pepper) to the crockpot, mix well, and cook on medium to high for 2-4 hours.
Macro-Friendly Chili Toppings
Because we focus on creating a macro-friendly chili, we can top it with various high-protein and low-saturated fat toppings. The following are the toppings that I like to use.
Greek yogurt: For a more protein-packed and lower-fat alternative to sour cream, try substituting Greek yogurt. Not only does it provide a zesty, creamy flavor, but adds an extra boost of nutrition that your meal needs.
Sliced avocado: Avocado is high in healthy fats and fiber, making it an excellent topping for chili.
Jalapeño peppers: For an extra kick of heat, try jalapeños.
Shredded cheese: Try topping your chili with shredded cheese for a cheesy kick. I recommend using reduced-fat or low-fat cheese to keep the calorie and saturated fat levels low.
Green onions: For an extra flavor boost, add some chopped green onions.
Sliced tomatoes: Top with chopped tomatoes for a fresh and slightly acidic flavor.
Fresh cilantro: A sprinkle of fresh cilantro adds a bright, herby flavor to your chili.
Lime juice: A squeeze of lime juice helps to bring out the flavor of all your ingredients.
Frequently Asked Questions
Tips for Meal Prepping This Recipe
Tip #1: Food Safety.
Always keep your cooked chili refrigerated and in an air-tight container. Cooked chili should last for about 4 days in the fridge.
Tip #2: Use a Crock-Pot or Slow Cooker.
Preparing chili in the slow cooker will help to infuse all the flavors together, and it takes the hassle out of standing over a hot stove.
Tip #3: Freeze Your Chili.
You can freeze your chili in small portions to make meal-prepping more manageable. Take advantage of batch prepping and storing large portions in the freezer – they’ll last 3-6 months! When you’re ready to consume, defrost and rewarm your meal.
Tip #4: Leave Topping On The Side.
When you’re ready to enjoy your chili, don’t forget to warm it up. I highly recommend adding some yogurt, green onions, or avocado on the side, as these items do not microwave well – in my opinion.
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- 1 Crock pot You can also use a stove top and a large cooking pot.
- 1 Chef knife You can by pre-chopped vegetables
- 1 Cooking pan/ skillet
- 1 lb Ground turkey 93/7
- 1 medium White onion Chopped
- 1 medium Red bell pepper Chopped
- 1 medium Green bell pepper Chopped
- 1 15 oz Canned diced tomatoes
- 1 15 oz Canned black beans No salt added
- 1 15 oz Canned red kidney beans No salt added
- 1 15 oz Canned Corn
- 1 tbsp Olive Oil
- 2-3 Cloves Fresh garlic Chopped
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Cumin
- 1 tbsp White All-Purpose Flour
- 1 tbsp Onion Powder
- Heat a large pan over medium heat and add 1 tablespoon olive oil.
- Add diced onions and garlic, and sauté for 3-4 minutes
- Add ground turkey to the pan, breaking it into small pieces
- Cook the ground meat until it's browned and cooked, about 7-10 minutes.
- Add diced tomatoes, red kidney beans, black beans, corn, and seasonings in a crock pot.
- Transfer the ground turkey, onions, and garlic to the crockpot.
- Add your veggies (green and red bell pepper) to the crockpot, mix well.
- cook on medium to high for 2-4 hours.
Noah Quezada is a registered dietitian nutritionist. Noah specializes in helping people develop lifelong habits and skills that lead to a long and productive healthy life. Noah’s goal is to provide evidence-based nutrition information through blogging, video, podcasting, and coaching.