Sunday Batch Turkey Chili

Ingredients

• lean ground turkey, 93%2 lb (900 g)
• olive oil1 tbsp (15 ml)
• yellow onion, diced1 large (150 g)
• red bell pepper, diced1 large (120 g)
• garlic, minced3 cloves (9 g)
• chili powder2 tbsp (16 g)
• ground cumin2 tsp (5 g)
• smoked paprika1 tsp (3 g)
• fine salt1/2 tsp (3 g)
• no-salt-added diced tomatoes2 cans (15 oz / 425 g each)
• no-salt-added kidney beans, rinsed1 can (15 oz / 425 g)
• no-salt-added black beans, rinsed1 can (15 oz / 425 g)
• low-sodium chicken broth2 cups (480 ml)

Directions

1. 1

   Heat the olive oil in a large Dutch oven over medium-high. Add the turkey and cook 8 minutes, breaking it apart, until no pink remains and the thickest crumbles reach 165°F (74°C).

2. 2

   Add the onion and bell pepper and cook 5 minutes, until softened.

3. 3

   Stir in the garlic, chili powder, cumin, smoked paprika, and salt, and cook 1 minute so the spices bloom.

4. 4

   Pour in the tomatoes, both cans of beans, and the broth. Stir, scraping up anything stuck to the bottom.

5. 5

   Bring to a simmer, then reduce heat to low and cook 20 to 25 minutes, uncovered, until the chili thickens slightly.

6. 6

   Cool 30 minutes, then portion into six 2-cup containers and refrigerate up to 4 days or freeze up to 3 months.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.