Turkey Chili

Turkey Chili

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I’m always looking for meals I can cook in bulk for lunches throughout the week. I work very long days, and I need meals that will provide me with plenty of energy, and minimal prep time.

I was craving something warm and hearty, and chili came to mind. My dad always made the best chili, so I wanted a rendition of that. His secret ingredients? Tomatoes and cumin.

Most chili recipes call for tomato sauce, but my dad always used whole tomatoes, and now I can’t eat chili any other way. And the cumin….yum! Such a great way to add a real pop of flavor!
This recipe is full of flavor and nutrition; its packed with plenty of protein and healthy carbs and fats. Enjoy!

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-1 tablespoon olive oil
-1 white onion, chopped
-2 cloves garlic, diced
-1 lb ground turkey (93/7)
-5 small baby potatoes, quartered
-1 28 oz. can whole peeled tomatoes
-1 15 oz. can red kidney beans, rinsed
-dried basil, salt, pepper, cumin

1. Heat the olive oil in a large sauce pot over medium heat. Add the onions and cook until translucent.

2. Add the garlic to the onion and olive oil and cook for about 1 minute. You just want the garlic to get soft. Do not burn the garlic!

3. Add ground turkey to the pot and season with a generous serving of salt and pepper. Cook, stirring occasionally to break up the turkey, until the turkey is cooked all the way through (no pink).

4. Add the can of tomatoes (with the sauce), potatoes and the kidney beans. Season with more salt and pepper, and roughly a teaspoon of dried basil and half a tablespoon of cumin! (I really like cumin! If you don’t like it, or you aren’t sure…add just a little bit at a time. You can always add more.)

5. If you like your chili chunky, leave as is. If you prefer a more “soupy” texture, add 2 cups of water to the pot.

6. Turn the heat to low, and let the chili simmer for 30-40 minutes to let the flavors develop.

7. Serve immediately, or save in individual servings for lunches. This recipe makes 6 hearty servings.

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