Turkey Chili

This is my leaner take on chili, swapping ground turkey in for beef without losing any of the heartiness. It's a one-pot meal that mostly just needs time on the stove, which makes it an easy one to start and walk away from.

Ground turkey takes on the chili powder and cumin just as well as beef does, so the seasoning is really what carries the flavor here. Kidney beans and corn add the bulk and texture that make a chili feel complete.

This is one of the easiest things to batch cook since it's mostly hands-off simmering once everything is in the pot. Like most chilis, it actually tastes better after a day or two once the spices have more time to settle in.

The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the chili cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This turkey chili is a good lighter alternative to my beef version.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Turkey Chili

YIELD

10 portions

ESTIMATED NUTRITION

490 calories • 53g protein • 30g carbs • 17g fat per portion

What I really like about this recipe is that it proves chili doesn't need beef to taste hearty and satisfying.

Ingredients

• 5 lb ground turkey

• 2 1/2 cans kidney beans, drained

• 2 1/2 cans diced tomatoes

• 2 1/2 cups corn

• 2 1/2 onion, diced

• 5 tbsp chili powder

• 2 1/2 tsp cumin

• salt and pepper

Directions

1. Brown the ground turkey with the onion in a large pot.

2. Add beans, tomatoes, corn, and spices; bring to a simmer.

3. Simmer 25–30 minutes, stirring occasionally, until thickened.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.