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Batch Cooked Turkey Chili

June 9, 2019

When embarking on a healthy eating journey, it is so important that we do away with the artificial, processed foods and replace them with clean, wholefoods and home-cooked meals. 

 

Now the only issue with that of course can be TIME! Us busy, multi-tasking ladies know all too well that there is already not enough hours in a day. So the thought of home-cooking from scratch every night can be daunting!

 

Once of the best tips I can suggest to help you get a headstart on the week ahead is to get into the habit of batch-cooking. This yummy, clean, healthy turkey chili recipe can be made in large quantities and then frozen in portions for busy days during the week.

 

 

Makes 6 servings, about 1 1/2 cups each.

 

INGREDIENTS

  • 2 teaspoons extra virgin olive oil

  • 1 red onion, chopped

  • 3 garlic cloves, minced

  • 1 red bell pepper, chopped

  • 1 pound extra lean ground turkey or chicken 

  • 3-4 tablespoons chili powder (mild recommended to start)

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon sea salt

  • 1 (28-ounce) can chopped tomatoes 

  • 1 1/4 cups chicken broth

  • 2 (15 oz) cans red kidney beans, rinsed and drained

  • 1 (15 oz) can sweet corn, rinsed and drained (optional - can also use black beans)

  • For topping: cheese, avocado, coriander/cilantro, sour cream, chopped spring onions)

INSTRUCTIONS

  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

  2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.

  3. Taste and adjust seasonings and salt as necessary.

  4. Leave to cool and then portion out into freezeable containers for future dinners. If you want to make your portions larger to freeze for more than one person simply double the recipe.

  5. On the day you want to eat a frozen portion, remove from the freezer and let defrost during the day on the counter or put in the fridge the night before.

  6. Reheat in a saucepan in the first instance.

  7. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

NOTES: 
To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. 

 

 

 

 

 

 

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