Freezer-Friendly Turkey Chili (Big Batch)
Make once, eat for weeks. This big-batch turkey chili freezes beautifully and reheats perfectly for quick weeknight meals.
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This is the recipe I make when I want to set myself up for success. One Sunday afternoon, a few hours of work, and I've got 12 portions of protein-packed chili ready to go. The secret? Turkey keeps it lean, the spice blend keeps it interesting, and the beans add fiber that keeps you full. I portion these into individual containers so grabbing lunch is literally just grab-and-go. Trust me, future you will thank present you.
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Servings
12
Ingredients
Proteins & Base
- •3 lbs ground turkey (93% lean)
- •2 tbsp olive oil
- •2 large onions, diced
- •6 cloves garlic, minced
- •2 bell peppers, diced (any color)
Beans & Tomatoes
- •2 cans (15 oz each) black beans, drained and rinsed
- •2 cans (15 oz each) kidney beans, drained and rinsed
- •2 cans (28 oz each) crushed tomatoes
- •1 can (6 oz) tomato paste
- •2 cups chicken broth (or water)
Spices
- •3 tbsp chili powder
- •2 tbsp cumin
- •1 tbsp smoked paprika
- •1 tsp oregano
- •1/2 tsp cayenne pepper (optional, for heat)
- •2 tsp salt
- •1 tsp black pepper
Instructions
- 1
Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add ground turkey and break it up with a wooden spoon. Cook until browned, about 8-10 minutes. Transfer to a bowl and set aside.
- 2
In the same pot, add onions and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- 3
Add all the spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper) to the vegetables. Stir well and cook for 1 minute to bloom the spices.
- 4
Add tomato paste and stir to coat the vegetables. Cook for 2 minutes.
- 5
Return the browned turkey to the pot. Add crushed tomatoes, chicken broth, black beans, and kidney beans. Stir everything together.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened to your liking.
- 7
Taste and adjust seasoning. Let cool completely before portioning into containers.
- 8
STORAGE: Refrigerate portions you'll eat within 5 days. Freeze the rest in airtight containers for up to 3 months. To reheat from frozen, thaw overnight in fridge then microwave or heat on stovetop.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.