Big-Batch Turkey and Bean Chili for the Week

This chili makes eight generous servings from one pot: lean ground turkey, two kinds of beans, tomatoes, peppers and a warm blend of spices, simmered until thick. It reheats beautifully, freezes well and is the kind of recipe worth cooking on a Sunday so the week’s lunches and dinners are partly done.

Turkey is milder than beef, so the spices and a little tomato paste do more of the work here. Browning the meat well and toasting the spices in the pan before adding liquids builds a deeper flavor than simply stirring everything together.

Big-Batch Turkey and Bean Chili for the Week

This chili makes eight generous servings from one pot: lean ground turkey, two kinds of beans, tomatoes, peppers and a warm blend of spices, simmered until thick. It reheats beautifully, freezes well and is the kind of recipe worth cooking on a Sunday so the week’s lunches and dinners are partly done.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 1/2 lb ground turkey 93% lean works well
• 1 large onion diced
• 2 bell peppers any color, diced
• 4 cloves garlic minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans rinsed and drained
• 1 can (15 oz) black beans rinsed and drained
• 1 1/2 cups chicken or vegetable broth
• 1 cup frozen corn
• 1 tsp salt plus more to taste
• 1 tbsp lime juice
• toppings plain yogurt, shredded cheese, cilantro, sliced green onion

Method

 

1. Heat the oil in a large heavy pot over medium-high heat. Add the turkey and cook, breaking it up, until no pink remains and some bits are browned, 6–8 minutes.
2. Add the onion and peppers and cook, stirring, until softened, about 6 minutes. Stir in the garlic and cook 1 minute.
3. Add the chili powder, cumin, paprika, oregano and tomato paste. Stir constantly for 1–2 minutes, until the spices smell toasted and the paste darkens slightly.
4. Add the crushed tomatoes, beans, broth and salt. Bring to a boil, then reduce to a gentle simmer.
5. Simmer partly covered for 30–35 minutes, stirring occasionally, until thickened. Add the corn for the last 5 minutes.
6. Stir in the lime juice. Taste and adjust the salt and spices. Serve with your choice of toppings.

Notes

• Ground turkey sticks more than beef; let it brown undisturbed for a minute or two before breaking it up.
• If the chili gets too thick, add broth a splash at a time.

Cooking for the week

Chili is one of the most forgiving meal-prep dishes because it improves as it sits. The spices settle and the beans absorb flavor overnight. Once it has cooled slightly, divide it into individual containers so you can grab a portion without reheating the whole pot.

A batch this size covers a lot of meals. Eat it in bowls with toppings on the first night, spoon it over baked potatoes or rice later in the week, and use the last portions as a filling for quesadillas or stuffed peppers.

Cooling and freezing safely

Large pots of hot food cool slowly, so divide the chili into shallow containers and refrigerate within two hours of cooking. Leave a little headspace in containers you plan to freeze, since liquids expand. Label each container with the date; frozen chili is best eaten within about three months.

Thaw frozen portions overnight in the refrigerator, or reheat directly from frozen in a covered saucepan over low heat with a splash of water, stirring as it loosens. Reheat until it is steaming hot throughout.

Adjusting the heat

As written, this chili is warm rather than fiery. For more heat, add a minced jalapeño with the peppers, a pinch of cayenne with the spices or a chopped chipotle in adobo with the tomatoes. Remember that heat builds as chili sits, so season gently on day one.

Variations and swaps

• Use ground chicken or lean beef instead of turkey.
• Make it vegetarian with an extra can of beans and a diced sweet potato instead of the meat.
• Use pinto beans instead of kidney beans.
• Swap the broth for water plus a teaspoon of soy sauce for depth.

Storing and reheating

Refrigerate in sealed containers for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot, adding a little water or broth if it has thickened.

Questions readers ask

Can I make it in a slow cooker?

Yes. Brown the turkey and vegetables and toast the spices on the stove first, then cook everything except the corn and lime on low for 6–7 hours.

Why is my chili watery?

It needs more simmering time uncovered. You can also mash a ladleful of the beans against the side of the pot to thicken it.

Do I need to drain the turkey?

Lean turkey releases very little fat, so draining is usually unnecessary.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.