I grew up in a house where a big pot of chili meant two things: a full belly and leftovers that tasted even better the next day.
My mom would always say, “Chili isn’t just dinner; it’s a plan for the week.” And she was right.
This big-batch turkey chili is my go-to for busy nights, lazy Sundays, and those days when I want something warm, filling, and healthy without a ton of effort.
It freezes like a dream, so you can make one batch and enjoy it for weeks.
This version uses lean turkey, a boatload of veggies, and just the right amount of spice. It’s hearty, but not heavy, packed with protein, fiber, and bold flavors.
Whether you’re feeding a crowd, meal prepping, or just stocking the freezer for future you, this recipe has your back.
Pro Tips for the Best Chili
✔ Layer the Flavors: Let the spices toast before adding liquids—it makes a difference!
✔ Don’t Skip the Vinegar: It balances the richness and makes the flavors pop.
✔ Make It Thicker: If you like thicker chili, mash some of the beans against the side of the pot with a spoon.
✔ Slow Cooker Version: Brown the turkey and sauté the veggies first, then toss everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
✔ Freezing Instructions: Let chili cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Variations & Substitutions
- Vegetarian: Swap turkey for an extra can of beans or crumbled tofu.
- Beef Version: Use lean ground beef instead of turkey.
- Spicy: Double the cayenne and add diced jalapeños.
- Low-Carb: Skip the beans and add extra bell peppers, zucchini, or mushrooms.
Serving Suggestions
Pair this chili with warm cornbread, crusty bread, or over a baked potato. For a lighter option, serve it over cauliflower rice or a bed of greens.
Big-Batch Turkey Chili (Freeze-Friendly)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dinner
- Method: Stovetop (or slow cooker)
- Cuisine: American
- Diet: Gluten Free
Description
A hearty, nutritious turkey chili loaded with beans, veggies, and bold flavors. Perfect for meal prep and freezing!
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 2 lbs ground turkey (93% lean)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, chopped (red and green for color)
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (28 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups low-sodium chicken broth
- 3 tbsp tomato paste
Seasoning & Spices:
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
Extras (Optional but Recommended):
- 1 tbsp Worcestershire sauce (deepens flavor)
- 1 tsp cocoa powder (trust me on this—adds richness)
- 1 tbsp apple cider vinegar (brightens the flavor at the end)
Instructions
Heat olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in garlic, bell peppers, carrots, and celery. Cook for another 5 minutes until the veggies start to soften.
Push the veggies to the side and add the ground turkey. Cook, breaking it up with a spoon, until browned (about 6-8 minutes). Drain excess liquid if needed.
Stir in chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne (if using). Let the spices cook for 30 seconds to bring out their flavor.
Pour in diced tomatoes, tomato sauce, and tomato paste. Stir in black beans, kidney beans, and chicken broth. Add Worcestershire sauce and cocoa powder if using.
Bring to a boil, then reduce heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor! If it thickens too much, add a little water or broth.
Stir in apple cider vinegar. Taste and adjust seasoning if needed.
Ladle into bowls and top with your favorite fixings: shredded cheese, sour cream, chopped cilantro, avocado slices, or a squeeze of lime.
Notes
Freezes well for up to 3 months. Can be made in a slow cooker. Adjust spice levels to taste.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~320 per serving
- Sugar: ~7g
- Sodium: ~480mg
- Fat: ~8g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~9g
- Protein: ~27g
- Cholesterol: ~55mg
