I love chili and I can easily eat this Big Batch Mild Turkey Chili every day for a whole week. This is on repeat in my house because the whole family loves it and looks forward to a good hearty bowl of chili after a long day of work, for lunches from leftovers, or on top of tortilla chips for a fun nacho dinner at the end of the week.
What makes this chili great
This Big Batch Mild Turkey Chili recipe is great for those who shop at warehouse stores. I can use cheaper ground meat and vegetables packed in bulk without them going to waste. I just get small things like garlic and onions from a regular grocery store. I also buy staple herbs and spices that I know I’m going to use up from the warehouse store.
Chili Health Benefits
Chili is, to me, the ultimate one-pot meal. There are so many ways to make it depending on what region you’re from. You can use ground meat, chunks of meat, beans or no beans, add whatever vegetables you like or have on hand, and season it with fresh or dried herbs, spices, and chilis.
I know that if I make a pot of chili, my kid will be eating well and eating all his vegetables. Even if he doesn’t eat all the vegetables, the sauce the chili is cooked in will absorb whatever vitamins and good stuff that leach out of the vegetables while cooking.
A nice bowl of chili is also really filling with all the meat (and beans if you enjoy them like we do). I know my little athlete’s muscles are recovering after a hard day of practice or just a lot of play! Ground turkey is one of our favorites for chili because it’s moist, hearty, and you don’t miss having ground beef (much anyway).
Protein is also great for the brain and the blood. I can’t think of a reason not to eat chili once you find a recipe you love.
Looking for other great meal prep recipes? Don’t forget to check these out:
Big Batch Mild Turkey Chili
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 large stock pot at least 5-quarts
- measuring cups and spoons
- 1 Colander
Ingredients
- 2 tbsp olive oil
- 1 large onion or two small/medium onions, chopped
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 1 40-ounce package ground turkey
- 2 bell peppers (any color), chopped
- 8 garlic cloves diced
- 2 15-ounce cans beans rinsed and drained (optional)
- ¼ cup chili powder
- ⅛ cup ground cumin
- 1 tbsp paprika
- 1 tbsp ground coriander
- 2 tsp dried oregano
- 2 15-ounce cans diced tomatoes with juice
Instructions
- Heat stock pot to medium high heat. Add olive oil, diced onions, ¼ tsp salt, and ¼ tsp ground black pepper and cook for 3 minutes until softened.
- Add the ground turkey, ½ tsp salt, and ½ tsp ground black pepper. Cook the ground turkey, breaking it up into chunks, for about 6 to 8 minutes, or until it is almost cooked through, stirring occasionally.
- While the ground turkey is cooking, chop your bell peppers and dice the garlic. If using, rinse and drain your beans.
- Add the chili powder, cumin, paprika, coriander, and oregano. Stir until well combined and cook for 1 minute.
- Add the diced garlic, remaining salt and pepper, tomatoes with the juice, and beans (if using). Stir well, reduce heat to medium heat, and cover with the lid. Cook for 10 minutes, stirring occasionally.
- Serve on rice, a baked potato, or on a taco salad. Great toppings include sour cream (or yogurt), cheese, cilantro, green onions, avocado, or tortilla chips.
