Hearty Turkey Chili for Meal Prep and Quick Lunches

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Need a satisfying dish that’s perfect for meal prep and can easily be taken on the go? This turkey chili checks all the boxes. It’s packed with protein, full of flavor, and is incredibly easy to make in bulk. Ideal for busy weekdays, you can whip up a batch and have lunches ready for the entire week.

Imagine coming home after a long day and having a delicious bowl of turkey chili waiting for you. It’s hearty, spicy, and loaded with beans and vegetables, making it a nutritious choice that doesn’t skimp on taste. This recipe is a lifesaver for anyone who wants to eat well without spending all their time in the kitchen.

Simple and Flavorful Turkey Chili Recipe

This turkey chili is a robust, flavorful dish that combines lean ground turkey with kidney beans, black beans, and a mix of aromatic spices. It’s slightly spicy with a hint of sweetness from the tomatoes, providing a warm and comforting taste that keeps you coming back for more.

Ingredients

• 1 pound ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 cup chicken broth or water
• Chopped cilantro or green onions for garnish (optional)

Instructions

1. Sauté the Vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened (about 5 minutes). Stir in minced garlic, cooking for another minute until fragrant.
2. Cook the Turkey: Add ground turkey to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Add Ingredients: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well, then add the kidney beans, black beans, diced tomatoes, and chicken broth. Bring to a boil.
4. Simmer: Reduce the heat to low, cover, and let it simmer for 20-30 minutes, allowing the flavors to meld together. Stir occasionally and adjust seasoning if necessary.
5. Serve: Ladle the chili into bowls and top with chopped cilantro or green onions if desired. This chili can be stored in the refrigerator for up to a week or frozen for future meals.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 280kcal
• Fat: 8g
• Protein: 25g
• Carbohydrates: 30g

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