Saucy Turkey Chili Melt on Sourdough Toast
A comforting, high-protein turkey chili topped with melted cheddar cheese and served over thick-cut toasted sourdough. Richly seasoned and completely egg-free, this satisfying meal is designed to feed six easily.
Prep
10 min
Cook
20 min
Total
30 min
Makes
6 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Large pot · Knife and cutting board
Time saver
If preparing ahead for meal prep, store the turkey chili separately and assemble with toast and cheese right before serving to keep the sourdough crisp.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a large pot or Dutch oven…
- 01
Heat a large pot or Dutch oven…
Heat a large pot or Dutch oven over medium-high heat at 375°F (190°C) and add olive oil.
Tap card to mark done - 02
Add the lean ground turkey and minced…
Add the lean ground turkey and minced garlic to the pot. Cook for 6 to 8 minutes, breaking the meat apart with a wooden spoon until no pink remains and it is lightly browned.
Look for: no pink remains and it is lightly browned
Tap card to mark done - 03
Stir in the chili powder
Stir in the chili powder, ground cumin, dried oregano, passata, kidney beans, and salt. Bring to a gentle boil, then turn down the heat to low, cover, and simmer for 15 minutes until the sauce thickens and flavors meld.
Look for: the sauce thickens and flavors meld
Tap card to mark done - 04
Arrange sourdough bread slices on a large…
While the chili simmers, arrange sourdough bread slices on a large baking sheet and toast under the oven broiler at 400°F (200°C) for 2 to 3 minutes until golden brown.
Look for: golden brown
Tap card to mark done - 05
Spoon 150g of warm turkey chili evenly…
Spoon 150g of warm turkey chili evenly over each sourdough toast slice and top each with 20g of shredded cheddar cheese.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Return to the broiler for 1 to…
Return to the broiler for 1 to 2 minutes until the cheddar cheese is melted and bubbling.
Look for: the cheddar cheese is melted and bubbling
Tap card to mark done - 07
Serve warm immediately
Serve warm immediately. Extra turkey chili can be stored in an airtight container in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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