Big-batch turkey chili
A hearty pot of turkey and bean chili that tastes even better the next day.
Serves 8 · 50 min · about 380 cal · 33 g protein · 36 g carbs · 11 g fat per serving
Ingredients
- 2 lb ground turkey
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 large onion, diced
- 2 bell peppers, diced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 2 tbsp olive oil
- Salt
Steps
- Heat the oil in a large pot over medium-high heat. Cook the onion and peppers 5 minutes.
- Add the turkey and cook, breaking it up, until no pink remains.
- Stir in the chili powder and cumin for 1 minute.
- Add the beans, tomatoes and tomato sauce. Simmer 30 minutes, stirring now and then. Season with salt.
Cool, then refrigerate up to 4 days or freeze up to 3 months. Reheat until steaming hot.