Freezer-Friendly High-Protein Turkey Chili
A thick, hearty chili loaded with lean ground turkey and three types of beans — make a huge batch, portion into containers, and eat well for weeks straight from the freezer.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days or freeze in individual portions for up to 4 months.
- Batching: Three types of beans give this chili variety in texture and maximize the fiber and protein content.
- Reheat: Thaw overnight in the fridge if frozen. Reheat in the microwave for 3 minutes or on the stove over medium heat until bubbling.
EXECUTION STEPS
HIGH HEAT SEAR
Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground turkey for 6-7 minutes, breaking it into small pieces.
THE MACRO PREP
Add diced onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
HIGH HEAT SEAR
Stir in chili powder, cumin, paprika, and oregano. Cook for 1 minute until fragrant.
VEGGIE STEAM-SAUTÉ
Add crushed tomatoes, tomato paste, and all three types of beans. Stir well.
STEP 5
Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened.
STEP 6
Season with salt and pepper to taste. Let cool completely before portioning.
STEP 7
Divide into 8 individual containers for meal prep or freezer storage.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 2 lbs lean ground turkey (93%)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper to taste