This quick turkey chili recipe is a healthier, leaner and lighter version of traditional chili which is very high in protein and low in carbohydrates and fat.
It is an amazing recipe for batch cooking or meal prep because chili recipes are generally freezer friendly and can be served in many ways.
This makes meal prep less boring because you can serve this chili with potatoes or rice, or you can add it to nachos with cheese, guacamole and sour cream. There are plenty of other creative ways too.
Why you will love this recipe?
- Family-friendly and budget-friendly meal which is easy to batch cook or meal prep for the weeks ahead.
- Healthier option and alternative to beef chili.
- Plenty of ways to use this recipe.
- Easy spice mix to follow.
If you like this turkey chili, why not try:
- Turkey Keema
- Turkey Taco Stuffed Peppers
- Easy Jerk Chicken Bowl Recipe With Mango Salsa
- Quick Chicken Saag Recipe
How to make turkey chili?
1) Main ingredients
- Ground Turkey: I recommend using ground turkey with 7% for flavor and taste. If you plan to use lean ground turkey with 2% fat, it will be more dry but you can prevent it drying out too much but cooking it less and adding the tomatoes earlier.
- Spice Mix: The key to this recipe is the spice mix. You can adjust the measurements to your preference. I prefer it more spicy and tend to add more spices, but I have kept the recipe card balanced. The key spices (and herbs) are cumin powder, red chili powder, cayenne pepper powder, dried oregano and minced garlic.
- Beans: Traditionally, this recipe should feature red kidney beans but you can add in your preferred variation. I add black beans which the recipe card reflects.
- Tomatoes: The reason why this is such a great meal prep recipe is because of the tomatoes which can help you create more portions accordingly. You can use chopped tomatoes from a can but I used plum tomatoes from a can for this recipe.
- Bell Pepper: Red bell pepper is optional but it adds in more flavor.
Tips if you want to add more flavor:
- BBQ Beans
- Dried Chilies
Add to your pan olive oil, onion, garlic, red bell pepper and red poblano peppers (optional).
Increase the heat and gradually add the turkey mince. Add the spice mix: cumin powder, red chili powder, cayenne pepper powder and dried oregano.
Stir to combine and keep it cooking until the turkey mince is brown.
Reduce heat and add in your tomatoes. I used plum tomatoes from a can.
After you stir it up, it will look like this. You can add more water or broth if you want but two cans of tomatoes should be enough.
Add in your preferred choice of beans. I use black beans for this recipe. Cover and allow it to simmer on medium-low heat.
Turkey chili is ideal for meal prep or batch cooking because you can prep many portions, serve it in various ways and it tastes better when you reheat it.
How long can you keep turkey chili in the fridge?
This turkey chili recipe will keep well in the fridge for up to 3-4 days which is great for meal prep. You can serve it with freshly made rice, potatoes or nachos which can save time during the week.
Can you freeze turkey chili?
Yes, you can freeze this up to 3 months by using an air-tight meal prep container. If you plan to batch cook and freeze portions, I would recommend adding the beans after because it could end up being mushy.
How to reheat turkey chili?
The best way is by microwave for 2-3 minutes, until piping hot. You could also reheat it on the stove top for 4-5 minutes.Print
This quick turkey chili recipe is a healthier and lighter version of traditional chili which is high in lean protein and low in carbohydrates and fat.
It is an amazing recipe for batch cooking or meal prepping because chili is freezer friendly and can be served in many ways.
- 500g Ground Turkey, 7% fat
- 1 tsp Extra Virgin Olive Oil
- 1 Red Onion, finely chopped
- 3 Garlic Cloves, minced
- 1 Red Bell Pepper, finely chopped
- 1 Poblano Pepper, chopped (optional)
- 1 tbsp Red Chilli Powder
- 1 tbsp Cumin Powder
- 1 tsp Cayenne Pepper Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Ground Coriander (optional)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 2 Cans Peeled Plum Tomatoes
- 200g Black Beans, drained
- Chopped Cilantro
- Set saucepan on medium-high heat and add olive oil.
- Add the onion, garlic and peppers. Cook for 5 minutes.
- Set the heat on high. Add the ground turkey, but add it gradually to cook it off faster.
- Add the spice mix which is red chilli powder, cumin powder, cayenne pepper powder, dried oregano, ground criander, salt and black pepper.
- Stir to combine and cook for 8-10 minutes.
- Add the tomatoes, followed by the black beans and chopped cilantro. Stir to combine.
- Cover and allow to simmer on medium-low heat for 20 minutes.
Keywords: Turkey Chili Recipe, Turkey Chili Con Carne, Low-Fat Turkey Chili Recipe