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?
- A family-friendly and budget-friendly meal that 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.
Turkey Chili Con Carne Recipe
- 1.10 lb (500 g) turkey thigh mince
- 1 tsp olive oil Extra Virgin
- 1 large (1 ) red onion finely chopped
- 3 garlic cloves minced
- 1 large (1 ) red bell pepper finely chopped
- 1 large (1 ) poblano pepper chopped
- 2 tbsp Red Chili Powder
- 1 tbsp ground cumin
- 1 tsp Cayenne Pepper Powder
- 1/2 tsp (0.50 tsp) dried oregano
- 1/2 tsp (0.50 tsp) ground coriander optional
- 1/2 tsp (0.50 tsp) salt
- 1/2 tsp (0.50 tsp) black pepper
- 2 canned peeled plum tomatoes
- 7.05 oz (200 g) black beans drained
- 1 tbsp Cilantro chopped
- 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.
- Nutritional information only reflects the turkey chili.
- 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.
- 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.
- 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.
Data source: USDA
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