Big Batch Mild Turkey Chili
Meal prep couldn’t be easier with a pot of this easy to cook chili. Change up the daily flavor by adding different bases and toppings so it feels like a different meal each time.
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.
Video
Notes
Tips and Tricks
Like a little sweetness in your chili and want to add sugar?
You can skip the sugar. For a sweeter chili, use red bell peppers. If you want just a light hint of sweetness, use orange and/or yellow bell peppers. For those who don’t like a sweet tasting chili, stick with green bell peppers.
What’s the best bean for this chili?
Honestly, whatever bean that you will eat is the best. There’s no point in adding beans if you don’t like to eat it. We personally like, kidney beans, black beans, pinto beans, and navy beans.
How long do leftovers keep?
I’ve kept leftovers in the fridge for about 1 week. This freezes well and will be good in the freezer for 3 or 4 months.