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Weekly Turkey Chili Freezer Meals

A hearty, protein-packed turkey chili perfect for batch cooking and freezer storage.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs ground turkey
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 cans diced tomatoes
  • 1 can kidney beans rinsed
  • 1 can black beans rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup beef broth halal-certified
  • 1 tsp salt

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon

Method
 

Cooking Steps
  1. Heat oil in a large heavy-bottomed pot over medium-high heat until it shimmers.
  2. Add ground turkey, breaking it apart with a wooden spoon until browned and no longer pink.
  3. Stir in diced onions and cook for 5 minutes until translucent and soft.
  4. Add minced garlic and stir constantly for 1 minute until fragrant.
  5. Add chili powder, cumin, and paprika, toasting for 30 seconds.
  6. Pour in diced tomatoes and beef broth, scraping the bottom of the pot.
  7. Stir in the kidney and black beans until evenly distributed.
  8. Bring to a boil, then reduce heat to low and simmer for 30 minutes until thickened.
  9. Remove from heat and let rest for 10 minutes before serving or cooling for storage.

Notes

Store in airtight containers for up to 4 days in the fridge or 3 months in the freezer. Thaw overnight in the refrigerator before reheating on the stovetop.