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This Turkey Chili is the ultimate batch cooking recipe – hearty ground turkey simmered with beans, tomatoes, and warming spices that tastes even better the next day. Make one big pot to enjoy all week or freeze in portions for up to three months of easy, comforting weeknight dinners.
Turkey Chili
Hearty ground turkey chili with beans, tomatoes, and warming spices. Make a big batch and freeze in portions for easy weeknight dinners that get better with time.
Equipment
Large pot with lid
Dutch oven
Wooden spoon
Meal prep containers
Freezer-safe containers
Ingredients
Chili Base
- 2 tbsp olive oil
- 2 lbs ground turkey 93% lean
- 1 large onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
Liquids and Beans
- 28 oz crushed tomatoes 1 can
- 15 oz diced tomatoes 1 can with juices
- 2 cups chicken broth
- 15 oz kidney beans 1 can, drained and rinsed
- 15 oz black beans 1 can, drained and rinsed
- 6 oz tomato paste
Seasonings
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper adjust to taste
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp brown sugar
Toppings
- shredded cheddar cheese
- sour cream
- green onions sliced
- fresh cilantro chopped
- tortilla chips for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook for 8-10 minutes using a wooden spoon to break it up, until browned and cooked through.
- Add diced onion and bell pepper to the pot. Cook for 5 minutes, stirring occasionally with wooden spoon, until vegetables soften.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, and brown sugar. Cook for 1 minute to toast spices, stirring constantly.
- Add crushed tomatoes, diced tomatoes with juices, chicken broth, tomato paste, kidney beans, and black beans. Stir well with wooden spoon to combine everything.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until chili thickens and flavors meld. The longer it simmers, the better it tastes.
- Taste and adjust seasoning with more salt, pepper, or chili powder if needed. Remove from heat.
- For meal prep: Let chili cool completely on cutting board, then portion into meal prep containers or freezer-safe containers (2 cup servings). Refrigerate for up to 5 days or freeze for up to 3 months.
- To serve: Reheat in microwave or on stovetop. Add a splash of water or broth if too thick. Top with shredded cheese, sour cream, green onions, cilantro, and serve with tortilla chips.
Notes
This chili tastes even better the next day as flavors develop. Ground chicken or beef work instead of turkey. For extra depth, add 1 tablespoon cocoa powder or a square of dark chocolate. Adjust spice level with more or less cayenne and chili powder. Add corn, diced jalapeños, or fire-roasted tomatoes for variation. This freezes beautifully – portion into individual servings for easy grab-and-go meals. Thaw overnight in fridge before reheating. Serve over rice, baked potatoes, or with cornbread. Make it vegetarian by omitting meat and adding extra beans or lentils. Use an Instant Pot: sauté function for steps 1-4, then pressure cook on high for 10 minutes with natural release. This recipe easily doubles for larger batch cooking.
ALLERGEN INFORMATION: Contains dairy (cheese, sour cream as toppings). Naturally gluten-free. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 380kcalCarbohydrates: 38gProtein: 36gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 780mgFiber: 12gSugar: 10g
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