Home > Soups recipes > 3-Bean Turkey chili: a quick recipe

3-Bean Turkey chili: a quick recipe

I’ve been tweaking this recipe on and off for a while now. Sundays I make a pot of this chili so that I’m not so tempted to go eat offsite at lunchtime. It’s pretty hearty, with lots of fiber and quite delicious. You can jazz it up with additional ingredients like jalapenos or julienned carrots. Let the imagination run wild šŸ™‚

Ingredients:

  • 1 lb ground turkey
  • 1/2 tbsp olive oil
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1 can yellow corn (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can red kidney beans (drained and rinsed)
  • 1 can pinto beans (drained and rinsed)
  • 1/2 yellow onion, chopped
  • 1-2 TBSP chili powder (based on taste preferences)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (omit if you don’t like the spice)
  • salt and pepper to taste

Directions:

In a large pot (Dutch oven also works well), heat up the oil and toss in the onions to cook until softened, about 5 minutes. Add ground turkey and brown. Best part about this: add in the rest of the ingredients including spices, turn heat to low, and let simmer for 30-40 minutes.

Easy peasy.

When I transport this dish (or any involving tomatoes) for lunch, my plastic container gets stained. Annoying, right? Did some research on meal prep, and it seems that a lot of folks like using containers from Snap Pak. I bought these on Amazon and they work very well:

StorageContainers

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