Turkey and Black Bean Chili
This lean turkey and black bean chili is bold, smoky, and incredibly satisfying without being heavy. It is one of the best freezer meals you can make because the flavors deepen even more after freezing and reheating.
A smoky and protein-packed turkey chili with black beans that freezes and reheats perfectly.
Nutrition per serving
Ingredients
Main
Legumes
Base
Spices
Vegetables
Aromatics
Instructions
Cook the Turkey
In a large pot over medium-high heat cook the ground turkey, breaking it apart with a spoon, until fully browned and no pink remains, about 8 minutes. Drain any excess fat if needed.
Add Aromatics and Spices
Add the diced bell pepper and minced garlic to the pot. Cook for 3 minutes until softened. Stir in the chili powder and cook for 1 minute more to bloom the spices.
Simmer the Chili
Pour in the crushed tomatoes and add the drained black beans. Stir everything together and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Cool and Freeze
Remove the chili from heat and allow it to cool completely. Transfer into labeled freezer bags or airtight containers in meal-sized portions. Freeze for up to 3 months and reheat on the stovetop or microwave adding a splash of water if needed.
Substitutions
Common mistakes
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