The High-Protein Chili You’ll Make All Winter, 35g Protein Per Serving

Nutrition
Written By Mel Saladino

By Don Saladino, Coach & Health Entrepreneur

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If you’ve been looking for a comfort food that still supports your fitness goals, this is it. This chili delivers the warm, rich, slow-cooked flavor you want, without the heavy ingredients that usually derail progress. Every 1.5-cup serving packs 35 grams of protein!

For anyone pushing hard in the gym, juggling a busy schedule, or just trying to stay consistent, having ready to go servings of this chili in your fridge is a total game-changer. It hits that perfect combo of high-protein, nutrient-dense, satisfying, and meal-prep friendly.

35 grams of protein

I have been making a version of this chili for over a decade. This version has been reimagined to deliver a protein punch.

This updated recipe:

  • MACROS now included

  • Makes 10 Servings

  • 35 grams of protein

  • Balanced carbs, low fat

Saladino Turkey Chili

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Prep Time: 20 minutes, Cook Time: Slow simmer for 1 hour

Yield: 10 Servings, 1.5 cups per serving

Macros: 327 Calories, 35g Protein, 20g Carbs, 11g Fat

Ingredients:

  • 3 lbs lean ground turkey

  • 2 sweet Italian sausage links

  • 1 can chili beans (15 oz)

  • 2 bell peppers

  • 1 zucchini

  • 1 cup onions

  • 2 cups of carrots

  • 1 tbsp minced garlic

  • 28 oz crushed tomatoes

  • 1.5 cups turkey broth

  • 2 tbsp tomato paste

  • 3 tbsp chili powder

  • 2 tsp cumin

  • 2 tsp paprika

  • 2 tsp dried oregano

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp Worcestershire sauce

  • 1 tbsp of olive oil (halved)

instructions:

Prep Veggies
Dice onions, peppers, zucchini, and carrots into uniform cubes for even cooking.

Cook Veggies

  • In a dutch oven, heat ½ tbsp oil over medium heat.

  • Add onions and garlic.

  • Cook for ~10 minutes, stirring occasionally, until onions begin to brown.

  • Add peppers, zucchini, and carrots cook for 10 minutes.

  • Once veggies are soft, add crushed tomatoes, rinsed beans, and broth.

Brown Meat & Bloom Spices

  • In a separate skillet, heat the remaining ½ tbsp oil over medium heat.

  • Add ground meat. Cook until browned, breaking apart into crumbles.

  • Do NOT drain any liquid.

  • Once meat is browned, stir in all dry spices. The spices will soak up any liquid in the pan.

  • Cook for 1–2 minutes to “bloom” spices in the fat. This unlocks deeper flavor.

  • Add Worcestershire sauce & tomato paste. Cook for 1-2 minutes

Combine & Simmer

  • Add the meat mixture to the dutch oven. Stir ingredients together and increase heat to bring to a soft boil. As soon as you see bubbles reduce heat.

  • In the meat skillet, add 2 sausage links. Cook until browned, breaking apart into crumbles.

  • Add sausage to the dutch oven.

  • Reduce heat to low and simmer uncovered for at least 1 hour (or longer for richer flavor).

  • Stir occasionally to prevent sticking.

See my Chili tips at the bottom

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Tips

  • I have both pots going at the same time.
    Heat the veggies in the Dutch oven, and brown the meat in the skillet.

  • Measure all the spices into a small bowl.
    All the spices together are almost 1/2 cup. Do not drain the liquid once the meat has browned. You need that liquid to bloom the spices. Combine all spices together in a bowl and then add all spices at once into the skillet. Stir until the spices and meat have absorbed all the liquid.

  • Don’t clean the meat skillet.
    After you transfer the turkey to the veggies, cook the sausage links in the same skillet. They’ll soak up any remaining spice and flavor.

  • Don’t skip the sausage.
    It really makes the recipe.

  • Taste for salt after simmering.

    Once everything reduces, the salt level concentrates.

  • Don’s serving tip:

    I go big on this recipe. I do 3 cups, which is 2 servings & a total of 70 grams of protein.

Mel Saladino
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